Chocolate Cheesecake with Espresso

1. Take a 7-8 inch cheesecake pan which can easily fit into instant pot and spray it with baking spray.
2. Adjust the trivet in the pot and add 1 1/2 cup of water.
3. Crust: Put the cookies in food processor without filling and add 1 tablespoon of sugar. Pulse until it becomes fine crumbs.
4. Add melted butter pulse it until it is mixed with the crumbs.
5. Put the crust mixture in the pan, come up the sides a little.
6. Put the pan into freezer to cool it down.
7. Cheesecake Filling: Put sugar, vanilla and cheese cream in processor, mix it well until becomes smooth and creamy.
8. Mix chocolate chips and heavy cream in a bowl and heat it for 20 seconds in microwave. Take it out stir it well and again heat it for 20 seconds. Repeat until it becomes creamy.
9. Let it cool down until lukewarm then add espresso powder, stir it well nd add it to the cream cheese mixture.
10. Add cocoa powder process until becomes smooth.
11. Lastly put the eggs pulse until combined.
12. Take out the crust from freezer and pour out the filling in pan. Cover the pan with paper towel and then with foil.
13. Adjust the pan into the pot. Use aluminum sling so that it becomes easy to take it out.
14. Cook the cheesecake: Cover the lid of instant pot, seal the steam vent.
15. Press "Manual" and cook for 40 minutes.
16. Release the pressure naturally.
17. Take out the cheesecake pan, carefully peel off the paper towel and foil, cool for one hour.
18. Top with raspberries, strawberries, ceramal sauce, extra chocolate etc.

Source: https://www.corriecooks.com/instant-pot-chocolate-cheesecake/