Instant Pot “Death by Chocolate” Cheesecake

Let 1 pound cream cheese and 2 large eggs sit at room temperature until the cream cheese is softened before making the crust.

Make the crust: Coat a 7-inch round baking pan with a removable bottom with cooking spray or butter. Line the bottom with parchment paper.

Melt 3 tablespoons unsalted butter in the microwave or on the stovetop. Place 18 Oreos in a food processor fitted with the blade attachment and process into fine crumbs. Add the butter and 1/4 teaspoon kosher salt and process until combined, scraping down the sides of the bowl if needed. Transfer the crumbs to the prepared pan and press evenly into the bottom of the pan and about a third of the way up the sides. Place in the freezer while you prepare the filling.

Make the filling: Place 1 cup of the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring after each burst, until melted.

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until smooth. Add 1/3 cup packed light brown sugar and 1/2 teaspoon kosher salt, and beat briefly to combine.

Scrape down the sides of the bowl with a spatula. Add 3 tablespoons Dutch cocoa powder and beat on low speed until smooth. Add 1/2 cup of the heavy cream and beat until smooth. Add the 2 eggs, one at a time, and beat just until incorporated, scraping down the sides of the bowl as needed. Add the melted chocolate and beat until combined.

Transfer the batter to the prepared pan. Tap the pan against the counter to pop any air bubbles. Pour 1 cup of water into an Instant Pot or electric pressure cooker. Place its trivet in the pot. Place the baking pan on the trivet.

Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 35 minutes. It will take about 5 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 25 minutes. Quick release any remaining pressure. Open the pot and remove the baking pan. The center of the cake should be jiggly and the sides more or less set. Run a paring knife around the warm cake to release it from the sides of the pan.

Let the cake cool to room temperature, gently blotting up any condensation that has collected on top of the cake with a paper towel. Remember, your cheesecake will be covered in ganache, so do not fret if the top looks less than perfect. Refrigerate the cheesecake at least 4 hours or preferably overnight.

Make the ganache: When ready to serve, place the remaining 1/2 cup semi-sweet chocolate chips and remaining 1/4 cup heavy cream in a small microwave-safe bowl. Microwave on high in 20-second bursts, stirring after each burst, until melted. Let the ganache cool and thicken slightly at room temperature.

Remove the ring from around the cheesecake. Using a large flat spatula, transfer the cheesecake to a serving or cake plate. Spread the ganache over the cheesecake. Refrigerate until set, about 15 minutes. Sprinkle with flaky salt if desired before slicing.