Black Forrest Chocolate Cheesecake


  • 1/4 C unsalted butter, melted
  • 2 – 8oz cream cheese, softened
  • 2 tablespoons Black Forest Kirsch liquor (optional)
  • 1/2 C sour cream
  • 1/2 C sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • 1/2 C semi sweet chocolate chips, melted
  • 1 tsp vanilla
  • 1 – 12 oz cherry pie filling
  • 1 – 8oz cool whip
  • 1 container of chocolate sprinkles or chocolate shavings
  • 1 medium piping bag fitted with a star tip

Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
Using a food processor, grind up 24 oreo cookies until sand texture like
Mix in the melted butter
Press the crushed oreos into the springform pan
Place into the freezer while you make the cheesecake mixture
Using a large mixing bowl, beat together the cream cheese, sugar, liquor and sour cream until combined and smooth
Beat in the cocoa powder, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight
Using a sharp knife, run it around the edge of the springform pan to loosen the crust
Remove the springform pan and place the cheesecake onto a serving plate
Pipe cool whip around the edge of the cheesecake
Spoon cherry pie filling into the center of the cheesecake
Sprinkle chocolate sprinkles on top
Cut and serve!

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