Chocolate Cheesecake

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove side of pan. Garnish with whipped cream and raspberries.