Instant Pot Peanut Butter Chocolate Cheesecake

1

Dump graham crumbs into a small mixing bowl and mix with some melted margarine to combine well.

2

Press into a greased springform pan and set in freezer while you prepare the filling.

3

For filling dump cream cheese and granulated sugar into a mixing bowl.

4

Use an electric hand mixer to combine.

5

Add in some smooth peanut butter, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.

6

Add in eggs, one at a time. Stirring until just combined.

7

Add in some mini chocolate chips and stir just until incorporated into the batter.

8

Remove the graham crust from the freezer and set it on a piece of tinfoil.

9

Scrape the cheese filling into the pan.

10

Cover the pan with a piece of paper towel.

11

Seal bottom and top with tinfoil around pan to prevent moisture from entering.

12

Pour some water into Instant Pot. Place pan on trivet and lower it into Pot.

13

Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 28 minutes.

14

Once Pot is done cooking, allow it to Natural Release for 10 minutes before venting. Remove lid, cheesecake and tinfoil.

15

Prepare glaze by melting mini chocolate chips and peanut butter in microwave.

16

Stir in some almond milk and icing sugar.

17

Pour glaze over cake.

18

Allow glaze to go over sides.

19

Serve.

20

Enjoy!