• Prepare a 7” spring form pan with nonstick spray.

Making the Crust

• In a food processor, process chocolate sandwich cookies to make fine crumbs.
• Add in melted butter and mix until combined.
• Spoon mixture into the bottom of the spring form pan and press to create the crust.
• Place in the freezer while making the filling.

Making the Filling

• In a large mixing bowl or a bowl of a stand mixer with a paddle attachment mix cream cheese until light, fluffy with no lumps (3-5 minutes). This step is very important for a great end result!
• Add the granulated sugar one tablespoon at a time mixing until combined.
• Add the melted chocolate and cocoa powder; mix until just combined.
• Add yogurt and cherry juice; mix well.
• Add in the eggs, one at a time; mix just enough to incorporate into the mix. NOTE: Do not to overmix.
• Add the filling into the frozen crust and cover with aluminum foil. Tap on the counter top to release any air bubbles.
• Insert the trivet into the Instant Pot and add one cup of water.
• CREATING A FOIL SLING (optional): Create a foil sling using a 20-inch piece of foil folded in thirds vertically. Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet. Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.
• Place the cheesecake on top of the sling on the trivet. Seal the lid.
• Select Manual HIGH PRESSURE for 35 minutes. Allow to naturally release following the cooking cycle.
• Once the lid can be opened, remove the cheesecake using the sling. Allow to cool completely on a wire rack.
• After it has cooled, place in the refrigerator for at least 6 hours or overnight (recommended).
• Serve with fresh cherries and whipped cream and enjoy!