Ingredients

• 20 Double Stuffed Oreo Cookies, with the filling
• 16 ounces Cream Cheese, room temperature
• ½ cup Sour Cream
• 6 tablespoons Sugar
• 2 tablespoons Unsweetened Cocoa Powder
• 2 Eggs
• 4 ounces Semi-Sweet Chocolate, melted
• 1 teaspoon Vanilla

Ganache

• ½ cup Chocolate Chips
• ½ cup Heavy Whipping Cream

Directions

1. Oreo crust: place your Oreos into a food processor; blend until they form crumbs
2. Place in the freezer until the filling is ready
3. Filling: place cream cheese into a large mixing bowl; mix on high until light and fluffy
4. Add in your sugar; mix until just combined
5. Add in sour cream; mix until just combined; do not over mix
6. Add in the melted chocolate, cocoa powder, and vanilla; mix until combined
7. Add in eggs; mix as little as possible; add your eggs one at a time and mix just enough that they are fully incorporated
8. Pour the filling into the prepared crust; cover the top of the pan with aluminum foil
9. Prepare the Instant Pot with one cup of water; place the trivet in the bottom of the pot; place the pan in the pot; place the lid on, make sure it is sealed
10. Place on high for 35 minutes
11. After 35 minutes, allow for a natural release; once you can open the pot, take the pan out, place somewhere that it can cool; once it cools completely, place in the fridge overnight
12. Once the cheesecake has set overnight make the ganache; combine the chocolate and cream in a microwave safe bowl; microwave for 30 second intervals until the chocolate is mostly melted; stir the chocolate until all is melted and it thickens slightly; pour onto the cheesecake