Instant Pot Peppermint Cheesecake

INGREDIENTS

Crust

• 1Cup Almond Flour
• 2 Tbsp Sweetener
• 2 Tbsp Melted Butter
• 1/2  Tsp Vanilla
• 3 Tbsp Unsweetened Cocoa Powder
• 16oz Cream Cheese
• 2 Eggs
• 1 Egg Yolk
• 1/4 Cup Heavy Whipping Cream
• 20 Drops OOOFlavors White Choco Peppermint Bark 

Cheesecake Filling:

• 16oz Cream Cheese
• 2 Eggs
• 1 Egg Yolk
• 1/4 Cup Heavy Whipping Cream
• 1/2 cup + 2 Tbsp Sweetener of you Choice
• 1 Tsp Vanilla•Pinch of Kosher Salt 
• 20 Drops OOOFlavors White Choco Peppermint Bark 
• 30 Drops Red Food Coloring

Topping:

• 1/2 Cup Sour Cream
• 2 Tsp Sweetener
• 1/2 Tsp Vanilla Extract
• 20 Drops OOOFlavors White Choco Peppermint Bark

DIRECTIONS

1. Line & spray a 6 inch cake pan. Mix crust ingredients together. 
2. Add mixture to your pan. Push down to form a crust, set aside or refrigrate till hardened.
3. Mix together your filling ingredients. Add more sweetener if you want it sweeter.
4. Add your eggs plus yolk and mix them but do not over mix just incorporate.
5. Place your filling in the crust pan then get a sheet of paper towel to place on top this collects moisture. Then cover with foil, tightly.
6. In your instant pot and trivet add 11/2 cup of hot water.
7. Place your cheesecake on top, close your instant pot. Set on manual mode for 35 minutes, & 18 minutes for natural pressure release.
8. Observe how stable and firm your cheesecake is. For more firmness add it back to the instant pot for 10 more minutes & 18 minutes for natural release. Then set it over night.
9. While cheesecake is out of instant pot add toppings to your cheesecake & refrigerate overnight to enjoy for the next day.

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Recipe by @theketogenicmermaid (IG)