Triple Chocolate Godiva Cheesecake (Instant Pot)

CHOCOLATE CHEESECAKE DIRECTIONS

• • Using a large mixing bowl, beat together the cream cheese and sugar
  • and cocoa until combined and creamy
  • Beat in the sour cream until combined
  • Beat in the melted chocolate and vanilla until combined
  • Beat in the eggs, one at a time until combined
  • Remove crust from freezer and pour the cheesecake batter into the crust
  • Cover the cheesecake with foil
  • Place 1 cup of water into the pot of the instant pot
  • Place cheesecake onto triviet and into the pot
  • Cover the pot with the lid and turn the knob to sealing
  • Set to high pressure for 35 minutes
  • Once the timer goes off, allow for a natural release

• Remove the lid and pull cheesecake out
• Place onto a wire rack to allow to cool completely
• Place into fridge overnight

CHOCOLATE MOUSSE

• 1 ¼ C semi sweet chocolate chips, melted
• 2 C heavy whipping cream
• Using a hand mixer, beat the heavy whipping cream until stiff peaks
• Fold in the melted chocolate until combined
• Spread over the top cooled cheesecake
• Place back into the fridge

CHOCOLATE WHIPPED CREAM

• • Using a medium bowl, beat the whipped cream, cocoa and powdered sugar
  • until stiff peaks form
  • Scoop into the piping bag
  • Pipe dollops around the top of the cheesecake
  • Place an unwrapped chocolate heart against the whipped cream

• Cut and serve!