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
Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray.
Using a food processor, grind up 24 oreo cookies until sand texture like. Mix in the melted butter.
Press the crushed oreos into the springform pan. Place into the freezer while you make the cheesecake mixture.
Using a large mixing bowl, beat together the cream cheese, sugar, liquor and sour cream until combined and smooth.
Beat in the cocoa powder, melted chocolate and vanilla until combined. Beat in 1 egg at a time until combined after each egg.
Pour cheesecake mixture into the crust. Cover with foil.
Fill the instant pot with 1 cup of water. Place a trivet inside.
Place the springform pan onto the trivet. Close the lid and set to sealing.
Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes.
Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely.
Place into the fridge overnight. Using a sharp knife, run it around the edge of the springform pan to loosen the crust.
Place the cheesecake onto a serving plate after removing the springform pan.
Apply cool whip to the cheesecake’s rim. Put cherry pie filling in the cheesecake’s middle.
Top with chocolate sprinkles. Slice and serve.