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Ingredients:
For Crust:
1 c Oreo Cookie crumbs
3 T butter, melted
For Cheesecake:
16 oz Cream Cheese, softened
2 t Flour
1/2 c Sugar
1/4 c High quality cocoa powder
1 T Instant Espresso
3 T Baileys
2 t Vanilla
2 Eggs
1 Egg Yolk
2 T Heavy Whipping Cream
Topping:
¾ c Heavy Whipping Cream
2 T Sugar
2 T Baileys
Chocolate shavings (optional)
Directions:
For Crust:
1. Spray a 6” springform pan with non-stick spray and set aside.
2. In a small bowl combine graham cracker crumbs and melted butter and stir together with a fork.
3. Press firmly into the bottom of the sprayed springform pan, then set aside.
For Cheesecake:
1. With an electric mixer beat together: cream cheese, flour, sugar, vanilla, cocoa, espresso and Baileys. Scraping sides and bottom to ensure all ingredients are mixed together
well (to avoid any lumps).
2. Add eggs one at a time and then egg yolk. Beat until just combined.
3. Mix in Whipping Cream until just combined.
4. Pour over crust. Tap pan gently on countertop a few times to get rid of any large air bubbles.
5. Add 1.5 cups water to pressure cooker insert. Then place trivet in bottom of insert.
6. Lay a paper towel over the top of the springform pan (dry paper towel) and then wrap tightly with aluminum foil.
7. Place pan in pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes. Once cooking is completed let pressure release naturally for 18 minutes.
8. Release any remaining pressure then remove and set on wire rack and cool for 10 minutes.
9. Then carefully run a sharp paring knife around the perimeter (between cheesecake and pan edge).
10. Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.
11. Garnish with whipped cream and chocolate shavings, etc.
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