• Combine melted butter and cookie crumbs until wet sand-like texture
• Press into the bottom of a greased 7 inch springform pan
• Chill in freezer for 10-15 minutes while preparing filling
• Mix sugar and cocoa powder, breaking up any lumps
• Add cream cheese and blend until smooth
• Combine chocolate chips and cream in microwave safe bowl. Microwave for 25 seconds, then whisk for one minute or until smooth. If not all melted, microwave for an additional 10 seconds and mix again.
• Allow chocolate to cool before folding into cream cheese mixture until thoroughly mixed in
• Add eggs, one at a time, followed by vanilla. Mix until combined.
• Pour filling into chilled crust, and tap pan on counter to bring any air bubbles to the surface. Pop any bubbles with a fork.
• Add 1 1/2 cups of water to the bottom of the Instant Pot, and place trivet inside. Cover cheesecake with foil, and place on trivet.
• Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 40 minutes.
• When time is up, allow to naturally pressure release for at least 10 minutes before venting. Using trivet handles or sling, pull cheesecake out of pot and remove foil.
• Allow to cool to room temperature before running a knife around the edge of the pan. Chill in the refrigerator for a minimum of four hours.

To Prepare the Ganache

• In a microwave safe bowl, combine chocolate chips and cream
• Microwave for 25 seconds, and then whisk until all chips are melted
• Allow to cool slightly before pouring over chilled cheesecake
• Return cheesecake to freezer to set before adding cherry compote