instant pot - chocolate cheesecake

• 1 cup chocolate cookie crumbs
• 3 tbsp butter, melted
• 16 oz cream cheese, softened
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 2 eggs, room temperature
• 1/4 cup sour cream
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tbsp flour
• 6 to 8 oz dark chocolate, melted

Bring all ingredients to room temperature.

Lightly grease a 7" X 3" spring form pan.

To make the crust, combine the chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan. Place pan in freezer while you make the filling.

With an electric mixer, beat the cream cheese and both sugars until well combined. Beat in eggs, one at a time. Stir in sour cream.

Add vanilla, salt and flour. Mix until creamy, scraping down the bowl often. Stir in the melted chocolate until smooth.
Pour the mixture over the prepared crust and smooth the top. Cover tightly with paper towel and then foil. Put 2 cups of water in the Inner Pot. Place the pan on a handled trivet and carefully lower it into the pressure cooker. 
Lock the lid in place. Select high pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then a quick pressure release to release any remaining pressure.

Remove the cheesecake from the pressure cooker and transfer it to a cooling rack for one hour. Transfer the cheesecake to the refrigerator to chill overnight before serving.

Recipe Hints

• Do not overmix
• If you don't have a trivet with handles, you can make a foil sling. Fold a long piece of foil into a sling, 5-6 inches wide and about 20 inches long.
• Semi-sweet chocolate can be used instead of the dark chocolate
• You can use a 7" X 4" springform pan
• You can also use a 7" X 3" or 7" X 4" push pan

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