Chocolate Cheesecake


  • 22 chocolate crème filled sandwich cookies
  • 1/4 cup butter
  • 1/4 cup raspberry jam
  • 3 tbsp whipping cream
  • 1 tsp instant coffee granules
  • 1/4 cup semisweet chocolate chips
  • 12 ounces cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp Vanilla
  • fresh raspberries
  • Wrap outside of 7 inch springform pan with heavy-duty foil. Place cookies in food processor; process until finely ground. With motor running, drizzle in butter; process until well blended. Press mixture firmly onto bottom of prepared pan. Spread jam over crust. Refrigerate while preparing filling.
  • Heat cream and coffee granules, if desired, in small saucepan until bubbles form around edge of pan. Remove from heat; add chocolate and let stand 2 minutes. Stir until well blended and smooth. Cool slightly.
  • Beat cream cheese in large bowl with electric mixer at medium-high speed until smooth. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture; beat at low speed just until blended. Spread in prepared crust. (Pan should not be filled higher than 1/2 inch from top.) Cover pan tightly foil.
  • Pour 1 cup of water into Instant Pot®. Place pan on rack; lower rack into pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at highpressure 45 minutes.
  • When cooking is complete, press Cancel and use quick release. Remove pan from pot. Remove foil; cool 1 hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 hoursor overnight.
  • Remove side of pan. Garnish with whipped cream and raspberries.
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