So decadent, richly chocolatey with the wonderful sweet orange flavor that compliments the chocolate perfectly. This chocolate orange cheesecake is incredible!
Use a 7 or 8 inch cheesecake pan (I use a 7” Fat Daddio's push pan, but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker and hold all of the filling).
Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too (I use Worthy Parchment Precut liners).
Scrape the filling out of the cookies and place them in a food processor. Discard the filling (I don't like using the filling as it makes the crust greasy).
Add 1 Tbsp sugar and orange zest.
Pulse several times until the cookies turn into fine crumbs.
Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass (or a wood tamper) to press the mixture into place. Cover the entire bottom of the pan and come up the sides a little. You do not have to come all the way up the sides. You want the crust to be about 1/4” thick or so.
Add the cream cheese, sugar, and vanilla and process until smooth and creamy.
Add the orange zest, orange juice, lemon juice.
In a microwave safe bowl, add the chocolate chips and heavy cream. Heat for 25 seconds in microwave. Stir very well and put back in for another 25 seconds. Stir very well again. It may take a couple minutes of stirring to become creamy, which is what you want.
Let it cool to luke-warm, then stir in the espresso powder and sour cream (which helps cool it), and add it to the cream cheese mixture.
Add the cocoa powder and corn starch. Pulse several times to combine. Then process for a minute to make it smooth and creamy.
Press the Manual (or Pressure Cook) button/dial and then the +/ - button to choose 43 minutes.
When cook cycle ends, let the cooker naturally release pressure until the pin in the lid drops down. Then turn off the pot and open the lid, but let the cheesecake sit in the pot for another 10 minutes. Cooling it slowly helps eliminate cracks.
Leave covered for 10 minutes, then carefully peel off the foil/paper towel and check for doneness.
Cheesecake is done when it jiggles a little when the pan is shook. You don't want waves, but it should jiggle a little. It will firm up in the fridge. If it looks too loose, cover it back up and cook for another 5 minutes, and let naturally release for 15 minutes.
Let cool for an hour, then put the pan in the fridge to chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.
In a microwave safe bowl, add the chocolate chips and heavy cream. Heat for 25 seconds in microwave. Stir very well and put back in for another 25 seconds. Stir very well again. It may take a couple minutes of stirring to become creamy and glossy.
Pour over the cooled cheesecake and let set up in the refrigerator.