-1/2 cup chocolate cookie crumbs
-8 (1 ounce) squares semisweet chocolate
-1 pinch ground cinnamon
-2 (8 ounce) packages cream cheese, softened
-1 tablespoon butter
-1 teaspoon vanilla extract
-1 cup heavy whipping cream
-2 eggs, beaten
-2/3 cup white sugar
-1 1/2 cups water
-1 1/2 tablespoons unsweetened cocoa powder
Grease one 8-inch springform pan that can fit inside the Instant Pot. Mix the cinnamon and chocolate wafer crumbs together and sprinkle the crumb mixture on the bottom of the springform pan, pressing very gently to form the crust.
Melt butter and chocolate together and set aside.
With an electric mixer, process the cream cheese until smooth. Then add the chocolate mixture, and process until your mixture is very well-mixed and uniformly colored.
Pour in the vanilla extract, cream, eggs and sugar. Beat well. Sieve the cocoa powder over the batter, and pulse or mix on low speed until the cocoa is thoroughly incorporated. Then pour the mixture over crumbs in pan. Cover the cake with a piece of waxed paper. Wrap the pan with aluminum foil.
Add water to the Instant Pot. Place pan on the trivet in Instant Pot. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook about 45 to 50 minutes. Remove the cooker from the heat, and let the pressure drop on its own. Then remove the cheesecake from the cooker, and let cool to room temperature in pan.
At the end remove your cheesecake from the pan, and refrigerate for about 8 hours before serving.