Mexican Hot Chocolate Cheesecake

• Vegetarian

• Produce

  • 1/4 tsp Cayenne pepper make sure there is no garlic in, powder

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 jar Raspberry jalapeno jam

• Baking & Spices

  • 10 oz 70% bittersweet chocolate
  • 1 1/2 tsp Cinnamon
  • 1/4 cup Cocoa powder, unsweetened
  • 1 1/4 cup Granulated sugar

• Snacks

  • 25 Oreo cookie crumbs

• Dairy

  • 1/4 cup Butter, unsalted
  • 32 oz Cream cheese

Found on racheltheriveter.com

Description

Directions

• Prepare 8 inch springform pan by rubbing with butter or spraying with non-stick spray. I like to also line the bottom with a parchment circle and add a collar around the sides. This allows me to overfill the pan and get a taller, more stately cheesecake.
• Blend cookies in food processor until finely ground. Add melted butter and process until well blended.
• Press crumbs evenly onto bottom of prepared pan, but avoid the sides. Place in your freezer while you prepare the filling. 🙂
• Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
• Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. If you have collared your cheesecake, you can use all the filling. If not, fill your pan 2/3 full. Cover top of springform pan with aluminum foil.
• Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesnt interfere with closing the lid.
• Lock the lid in place. Select High Pressure and set the timer for 45 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
• Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
• When cheesecake is chilled, spoon jam onto the cheesecake, smoothing and adding more until you feel that you have enough. I used an entire 9 oz jar.