1cupchocolate sandwich cookiescrushed--about 12 cookies
6ouncessemisweet chocolate chunks or chipsabout ¾ cup
¼cupcoffeehot and strong
Pour the hot coffee over the chocolate and stir until the chocolate is melted. Set aside to cool.
Process chocolate cookies in the food processor until they turn into fine crumbs.
Add in the melted butter while through the top of the food processor, with the processor still running.
Once the mixture resembles wet sand, evenly push on the bottom of the springform pan. Place the crust into the freezer while preparing the cheesecake batter. Alternatively, you can bake the crust for 10 minutes at 400 degrees.
Clean and dry the food processor and assemble it back together.
In the food processor, process together the cream cheese, sour cream, eggs, sugar, vanilla, sugar, and chocolate coffee mixture until smooth and creamy, stopping to scrape down sides if need be.
Remove cheesecake crust from the freezer or the oven and place a foil sling under the cheesecake pan to help you retrieve it from the inner pot after baking.
Pour the batter evenly over the crust. Spread out the mixture and gently tap to remove any air bubbles. Cover with foil.
Place a trivet inside the inner pot of the pressure cooker. Pour in 1 cup of cold tap water into the inner pot for a 6 quart instant pot and 1.5 cups of cold tap water for an 8 quart instant pot. Carefully place the cheesecake on the inner rack.
Place the lid on the instant pot and be sure the vent knob is pointed towards sealed.
Cook on high pressure for 45 minutes. Hit manual or pressure cook and use the +/- buttons to adjust the timer to read 45.
Once cook time has elapsed, let pressure release naturally for at least 10 minutes, 15 is best.
Carefully remove cheesecake from instant pot and allow to rest for 10 minutes. Remove foil. If any moisture is present, dab with a paper towel.
Cover the cheesecake with a clean kitchen, which helps prevent condensation from forming on the cheesecake, and then a layer of plastic wrap or foil. Refrigerate for at least 4 hours, or overnight before serving.
Nutrition is based on using full-fat cream cheese and full-fat sour cream. You can use low-fat cream cheese and low-fat sour cream to save a few calories and grams of fat. DO NOT use fat-free cream cheese or fat-free sour cream.
Be sure your cream cheese is at room temperature for the batter to come together smoothly.
If you don't have a food processor, you can crush up the cookies in a gallon size bag using a rolling pin and mix up the batter with a handheld kitchen mixer.
Cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
If you do not have a 7x3 inch springform pan, you can use a 7x4 inch cake pan. It will be harder to remove cheesecake slices, but it will still taste delicious.
Prepare a foil sling, by folding a long strip of foil 3-4 times lengthwise. You can also refer to the video which demonstrates how to make a foil sling.