Black Forrest Chocolate Cheesecake


  • l2 C crushed oreos
  • 1/4 C unsalted butter, melted
  • 2 – 8oz cream cheese, softened
  • 2 tablespoons Black Forest Kirsch liquor (optional)
  • 1/2 C sour cream
  • 1/2 C sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • 1/2 C semi sweet chocolate chips, melted
  • 1 tsp vanilla
  • 1 – 12 oz cherry pie filling
  • 1 – 8oz cool whip
  • 1 container of chocolate sprinkles or chocolate shavings
  • 1 medium piping bag fitted with a star tip


  1. Line the bottom of a 6inch springform pan with parchment paper and
  2. spray the sides with pam baking spray
  3. Using a food processor, grind up 24 oreo cookies until sand texture like
  4. Mix in the melted butter
  5. Press the crushed oreos into the springform pan
  6. Place into the freezer while you make the cheesecake mixture
  7. Using a large mixing bowl, beat together the cream cheese, sugar, liquor and
  8. sour cream until combined and smooth
  9. Beat in the cocoa powder, melted chocolate and vanilla until combined
  10. Beat in 1 egg at a time until combined after each egg
  11. Pour cheesecake mixture into the crust
  12. Cover with foil
  13. Fill the instant pot with 1 cup of water
  14. Place a trivet inside
  15. Place the springform pan onto the trivet
  16. Close the lid and set to sealing
  17. Bake on manual setting high pressure for 35 minutes. Once timer goes
  18. off allow to natural release for 20 minutes
  19. Remove the lid and use a paper towel to dap onto the foil to remove condensation
  20. Carefully remove from the pot and place onto a wire rack and allow to
  21. cool completely
  22. Place into the fridge overnight
  23. Using a sharp knife, run it around the edge of the springform pan to
  24. loosen the crust
  25. Remove the springform pan and place the cheesecake onto a serving plate
  26. Pipe cool whip around the edge of the cheesecake
  27. Spoon cherry pie filling into the center of the cheesecake
  28. Sprinkle chocolate sprinkles on top
  29. Cut and serve!

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