Instant Pot Chocolate cheesecake

By KRed

Sorta merged two recipes. The NY Cheesecake #17, and the chocolate one from Southern Living

Ingredients

• 6-7 Graham Crackers
• 3 T Butter, Melted
• Pinch of sea salt
• 1 T Brown sugar
• 2 T cocoa
• 16 oz Cream Cheese
• 2 eggs
• 1/3 c. White sugar
• 1/3 c. Greek yogurt (2.9 oz)
• 2 T cornstarch
• 1 tsp vanilla
• 2 pinches sea salt
• 1-1/4 chocolate chips (7.5 oz)

Preparation

Step 1

Crust: crush graham crackers and stir in melted butter, salt, brown sugar, and cocoa. Pat into bottom of a 7 inch push pan using the bottom of a small glass. Freeze this while you make the rest.

Filling: all ingredients at room temperature.
Melt the chocolate chips in microwave 30 seconds at a time stirring inbetween. Once melted, allow to cool.
Use a hand mixer instead of stand mixer so you don't over mix. Mix cream cheese just until mixed. Mix in sugar and yogurt. Mix in vanilla, sea salt and cornstarch. Mix in one egg one at a time, taking care to not overmix. Mix in the melted chocolate chips.
Pour over the prepared crust, cover with aluminum foil.
Put 1 cup of water in bottom of Instant Pot. Place trivet in pot. Using a foil sling, place cheesecake pan into pot. Cook on manual for 28 minutes (to avoid surface dents boil the water in IP before putting in the cheesecake and pressurizing). NPR. There should be a little jiggle in the center (1 inch). If there is more, put back in IP and cook for another 5 minutes. NPR.