Instant Pot Nutella Cheesecake

• 1 cup crushed chocolate graham crackers
• 2 tablespoons butter melted
• 12-ounces cream cheese, room temperature
• 1/2 cup sugar
• 1/2 cup Nutella
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon all purpose flour
• 2 eggs, room temperature
• 1 egg yolk, room temperature

1. Prepare a 7 inch springform pan by coating it with a non-stick spray.
2. In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
3. In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in Nutella, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don’t over mix.
4. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
5. 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 doesn’t interfere with closing the lid.
6. Lock the lid in place. Select High Pressure and set the timer for 50 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.
7. 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.
8. When cheesecake is chilled, drizzle some melted Nutella over the top.

Note: *Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.