Bailey’s Irish Cream Cheesecake, Instant Pot

Ingredients:

• 1 1/3   cups Oreo cookie crumbs
• 3 tablespoons unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 2/3  cup granulated sugar
• 2 eggs
• 1/2 cup Bailey's Irish Cream
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate chips
• 7" spring form pan

Instructions:
Combine cookie crumbs and butter together in a bowl. Press into the bottom and part way up the sides of the buttered spring form pan. 
Make a sling out of foil by folding a 2' piece of foil lengthwise to make a 4' wide sling.
Beat cream cheese and sugar together in the bowl of a stand mixer.
Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg.
Beat in the Bailey's, sour cream and vanilla extract.
Continue beating on medium speed until smooth and silky. 
Pour into crust.
Cover with foil and lower trivet and pan into the pot.
Close the lid and set the Manual setting to 37 minutes.
After the time has finished, let it NPR -Natural Pressure Release- for 10 minutes, them release the pressure with the vent.
Remove the pan and let it cool
Chill cheesecake in the refrigerator overnight.
The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan.
Bring the heavy cream to a boil in a small sauce pan. Place the chocolate chips in a bowl.
Pour the boiling cream over the top of the chocolate chips.
Stir until it starts to come together into a smooth chocolate mixture. Allow to set for 2 minutes.
Begin pouring the ganache over the cheesecake. Smoothing as necessary.
Chill the cheesecake for another hour. Slice and serve.
Please note that you'll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on