🍰 Instant Pot Chocolate Cheesecake 🍫

A decadent dessert that promises a slice of heaven in every bite! Perfect for impressing guests or indulging on a cozy night in.

🍽️ Ingredients 🍽️
- 1/2 cup granulated sugar
- 1 cup heavy cream, for the ganache
- 1/4 cup unsweetened cocoa powder
- 2 cups crushed Oreo cookies
- 1/2 cup unsalted butter, melted
- 1 cup semisweet chocolate chips, for the ganache
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 16 ounces cream cheese, softened

🧑‍🍳 Directions 🧑‍🍳
1. Begin by preparing the crust. Mix the crushed Oreo cookies with melted butter until well combined. Press this mixture into the bottom of a greased 7-inch springform pan, ensuring it is compact and even. Place it in the freezer while you prepare the filling.
2. In a large bowl, blend the softened cream cheese, sugar, cocoa powder, and salt until smooth and creamy. Add vanilla extract and eggs, one at a time, fully incorporating each before adding the next.
3. Pour this filling over the chilled crust and smooth the top with a spatula.
4. Pour 1 cup of water into the Instant Pot and place the trivet inside. Position the springform pan on the trivet. Secure the lid, set the pot to manual high pressure for 35 minutes, and ensure the valve is sealed.
5. Once the cooking time is up, allow the pressure to release naturally for 20 minutes, then manually release any remaining pressure.
6. Carefully remove the cheesecake from the pot and let it cool to room temperature, then refrigerate for at least 4 hours.
7. For the ganache, heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a few minutes, then stir until smooth and glossy.
8. Pour the ganache over the cooled cheesecake, spreading to cover the surface.
9. Refrigerate the cheesecake again until the ganache is set, about 1 hour.

🍎 Nutritional Information 🍎
- Calories: 450
- Carbohydrates: 38g
- Proteins: 6g
- Fats: 32g

💡 Tips and Tricks 💡
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
- If you don't have an Instant Pot, this recipe can be adapted for a conventional oven, though cooking times may vary.

⏳ Preparation time ⏳
Preparation time: 30 minutes | Cooking time: 55 minutes | Serving: 8 servings