Categories: Dessert

Ingredients

• 1 cup graham cracker crumbs
• 1 tbsp. brown sugar
• Dash salt
• 3 tbsp. unsalted butter, melted
• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs, room temp, lightly beaten
• 1/2 cup mini semisweet chocolate chips

Directions

1. Place trivet insert and 1 cup water in an Instant Pot. Line bottom of a greased 6-inch springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.

2. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in the chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18×12-inch piece of foil lengthwise into thirds, making a sling. Use the sling to lower pan onto trivet.

3. Lock lid; close pressure-release valve. Adjust to pressure-cook on HIGH for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove pan. Uncover; cool on a wire rack 10 minutes. Loosen edge of cheesecake with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

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