Recipes Tips




Crust constituents
2 C crushed oreos
C unsalted adulation, melted
Chocolate cheesecake constituents
2- 8oz cream rubbish, softened
soupspoons Black Forest Kirsch liquor( voluntary)
C sour cream
C sugar
2 tbsp cocoa greasepaint
2 large eggs
C semi sweet chocolate chips, melted
tsp vanilla
Beating constituents
1- 12 oz cherry pie filling
1- 8oz cool scourge
1 vessel of chocolate sprinkles or chocolate slices
1 medium pipeline bag fitted with a star tip

Crust Directions
Line the bottom of a 6inch springform visage with diploma paper and
spot the sides with pam baking spray
Using a food processor, grind up 24 oreo eyefuls until beach texture like
Mix in the melted adulation
Press the crushed oreos into the springform visage
Place into the freezer while you make the cheesecake admixture
Cheesecake Directions
Using a large mixing coliseum, beat together the cream rubbish, sugar, liquor and
sour cream until combined and smooth
Beat in the cocoa greasepaint, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Pour cheesecake admixture into the crust
Cover with antipode
Fill the instant pot with 1 mug of water
Place a trivet inside

Place the springform visage onto the trivet
Close the lid and set to sealing
Singe on homemade setting high pressure for 35 twinkles. Once timekeeper goes
off allow to natural release for 20 twinkles
Remove the lid and use a paper kerchief to dap onto the antipode to remove condensation
Precisely remove from the pot and place onto a line rack and allow to
cool Fully
Place into the fridge overnight
Decorating Directions
Using a sharp cutter, run it around the edge of the springform visage to

loosen the crust
Remove the springform visage and place the cheesecake onto a serving plate
Pipe cool scourge around the edge of the cheesecake
Ladle cherry pie filling into the center of the cheesecake
Sprinkle chocolate sprinkles on top
Cut and serve!