Name: Instant Pot Chocolate Cherry Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chocolate cookie crumbs - 6 ounces; Cooking spray - 6 ounces; Melted butter - 2 tablespoons; Cream cheese, at room temperature - 2 (8 ounce) packages; Eggs - 2; White sugar - ⅔ cup; Vanilla and honey Greek yogurt, at room temperature - ½ cup; Cornstarch - 2 tablespoons; Black onyx cocoa powder (from Savory Spice Shop®) - 1 tablespoon; Miniature semisweet chocolate chips - ¼ cup; Morello cherries, sliced in half and drained - ½ cup

Ingredients for - Instant Pot Chocolate Cherry Cheesecake

1. Chocolate cookie crumbs 6 ounces

2. Cooking spray 6 ounces

3. Melted butter 2 tablespoons

4. Cream cheese, at room temperature 2 (8 ounce) packages

5. Eggs 2

6. White sugar ⅔ cup

7. Vanilla and honey Greek yogurt, at room temperature ½ cup

8. Cornstarch 2 tablespoons

9. Black onyx cocoa powder (from Savory Spice Shop®) 1 tablespoon

10. Miniature semisweet chocolate chips ¼ cup

11. Morello cherries, sliced in half and drained ½ cup

How to cook deliciously - Instant Pot Chocolate Cherry Cheesecake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.

3 . Stage

Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.

4 . Stage

Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.

5 . Stage

Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.

6 . Stage

Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.

7 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.