*Ingredients:
°1/4 CE unsalted butter dissolved
°2. Cream cheese 8 ounces soft
°2 tablespoons Black Forest Kirsch liquor (optional)
°1/2 Sour cream
°1/2 Sugar
°2 tbsp cocoa powder
°2 Large Eggs
°1/2 Semi-sweet chocolate chips dissolved
°1 teaspoon vanilla
°1 - 12 oz cherry pie filling
°1 - 8 ounces cold whip
°1 bowl of chocolate sprinkles or chocolate shaving
* Methods :
Place the bottom of the 6 "springform frying pan with parchment paper and sprinkle the sides with a bam baking spray.
Using a food processor, grind 24 Oreo cookies until the texture of the sand is like. Mix the melted butter.
Press the powdered oreo into the spring frying pan. Place in the freezer while making the cheesecake mixture.
Using a large mixing bowl, whisk together the cream cheese, sugar, alcoholic beverages and sour cream until combined and smooth.
Whisk the cocoa powder, melted chocolate and vanilla until combined. Whisk 1 egg at a time until mixed after each egg.
Pour the cheesecake mixture into the crust. Cover with foil.
Fill the instant pot with 1 cup of water. Put a crap inside.
Put the spring frying pan on the trifle. Close the lid and set it to the seal.
Bake by hand with high pressure for 35 minutes. Once the timer sets off, leave the natural launch for 20 minutes.
Remove the lid and use a paper towel to cover it on foil to remove condensation. Carefully remove it from the pot and place it on a wire rack and allow it to cool completely.
Put it in the fridge all night. Using a sharp knife, turn it on around the edge of the spring frying pan to loosen the crust.
Remove the spring frying pan and place the cheesecake in the serving dish.
Whip cold tube around the edge of the cheesecake. Place a cherry pie filling spoon in the centre of the cheesecake.
Sprinkle the chocolate sprinkles on top. Cut him off!
Enjoy !
