2 packages 8 oz cream cheese
1/2 cup sugar
1 tsp vanilla extract
4 Tbsp espresso balsamic vinegar or 1/4 cup brewed espresso
1 egg yolk
1/4 cup Heavy cream
Pinch of salt
• 1 1/2 cups Oreo crumbs (cream and all)
• 3 tbsp butter melted
• 1/2 cup heavy cream
• 3/4 cup chocolate chips (I use semi-sweet) for topping
Pulse the oreos in a food processor until they are very fine. Measure out 1 1/2 cups of crumbs.
Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
Add the crumbs to a 7″ X 3″ Push pan, place them evenly, press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit
Place the pan in the oven at 350 and bake the crust for 6-8 minutes or until golden.
Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
In a large mixing bowl, beat the 2 packages of cream cheese until smooth, about 2-3 minutes.
Add in the sugar, vanilla, and espresso and cream and beat again.
Add in the eggs, One at a time, beating after each one, very little do not over beat. .
Pour the cheesecake mixture on top of the cooled crust.
Make sure the crust and pan have cooled before doing so.
Carefully fill the 7″ X 3″ Push pan 1 inch below the top and place foil over the top.
Add 1 1/2 Cups water to the pot.
Set Pressure cooker to manual for 38 minutes and do a 15 minute NPR.
The cheesecake is done when the center jiggles a little in the center.
If It Jiggles to much do 5 more Minutes and do a QR.
Allow the cheesecake to cool to room temperature
Place the chocolate chips in a heat proof bowl.
In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips.
Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.
Allow the chocolate to cool for 5-7 minutes.
Spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
Add mini chocolate chips on top of the ganache.
Place in the frig.over night.
You can Find the Espresso Vinegar at www.RedMoose.com