Servings: 4

CRUST CRUST
½ c – Graham Cracker crumbs ½ c - Graham Cracker crumbs
2 tbsp. – melted Butter 2 tbsp. - melted Butter
 
FILLING : subheading: FILLING :
2- 8 oz  = 16 ounces Cream Cheese (at room temperature)                                                           ½ cup – Sugar ( or 1/4 C sugar and 3 Tbsp. Agave Lite) 2- 8 oz  = 16 ounces Cream Cheese (at room temperature)                                                           ½ cup - Sugar ( or ¼ C sugar and 3 Tbsp. Agave Lite)
2– large Eggs 2- large Eggs
1 tsp Vanilla Extract 1 tsp Vanilla Extract
1/3 cup of Chocolate Chips ⅓ cup of Chocolate Chips
1/4 cup Sour Cream ¼ cup Sour Cream
 
* 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional) note: 2 tbls - of Flour if you want a richer and denser Cheesecake. (optional)

Prepare Crust: subheading: Prepare Crust:
To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base. * Place the pan with crust into the freezer while you prepare the fillling, allowing the crust to set up firmly.
FILLING: subheading: FILLING:
Blend together the softened Cream Cheese and Sugar until smooth. Add sour cream and Vanilla Extract and blend until combined. Blend in the Eggs *one at a time and mix just until combine. " Do not overwork the batter". Add Chocolate Chips and fold in gently.
Pour batter into the prepared Crust.
Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not too high where it would hit the bottom of the spring-form pan. There should be a small space below the trivets top.
Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Bring it to high pressure for 20 minutes. (use the manual setting)
After 20 minutes,when beep sounds, turn off pressure cooker and use a natural pressure release for 10 to 15 minutes and then do a quick pressure release to release any remaining pressure.
Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool.
If there is a little water on top of the Cheesecake - blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools - it condenses beautifully.
(Note: Refrigerate covered with plastic wrap for at least 4 hours or overnight.
To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

If the cake isn't done enough after the 20 minutes just place it back into the IP and set for manual for another 2-3 minutes. Top as you like or leave the cheesecake without topping.  If the cake isn't done enough after the 20 minutes just place it back into the IP and set for manual for another 2 to 3 minutes. Top as you like or leave the cheesecake without topping.