1. Prepare the pan. Line the base of a 7 inch springform or push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.

2. Make the cookie-crumb crust: In a food processor, process the chocolate cookies to fine crumbs. Add the brown sugar and melted butter. Using 1-second pulses, process until the mixture resembles damp sand.

Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about ½ inch up the sides of the pan.

Place the pan in the freezer to allow the crust to firm up a bit while you make the filling. Wipe out the food processor.

3. Blend the chocolate cheesecake filling: In the food processor, combine the cream cheese, melted chocolate chips, cream, sugar, flour and peppermint extract. Process in about five 1-second pulses, just until smooth, stopping to scrape down the sides of the bowl as needed. One at a time, add the eggs and egg yolk, processing for two 1-second pulses after each addition. Do not overprocess the filling or the batter may overflow the pan and you will end up with an overly fluffy cheesecake. Using a rubber spatula, gently stir in any large streaks of egg yolk, but it’s fine if a few small streaks remain.

Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling. Place the pan on a long-handled silicone steam rack.

4. Prepare the Instant Pot for cheesecake baking.  Pour 1½ cups water into the Instant Pot. Holding the handles of the steam rack, lift the pan and lower it into the pot.

Secure the lid and set the Pressure Release to Sealing. Select the Cake, Pressure Cook or Manual setting and set the cooking time for 33 minutes at high pressure.

(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam.

5. Cook the ganache in a pan: When 10 minutes remain on the Keep Warm setting, in a small saucepan, combine the chocolate chips, heavy cream, peppermint extract and salt. Set the pan over low heat and warm the mixture, stirring constantly, for a few minutes, just until the ganache is smooth and shiny. Remove from the heat and set aside.

6. Remove cheesecake from Instant Pot, add ganache.  Open the Instant Pot, taking care to not drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grab the handles of the steam rack, lift the pan out of the pot and set the pan on a cooling rack. Use a paper towel to dab up any moisture that may have settled on the surface. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.

When the cheesecake has deflated about ½ inch, pour the ganache on top.

7. Cool and refrigerate cheesecake: Let the cheesecake cool on the rack for 2 hours, then cover and refrigerate for at least 12 hours or up to 24 hours.

Unclasp the collar on the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan and onto a plate.

8. Frost and serve. Spread on the minted whipped cream and prinkle the crushed candy on top.  Cut into wedges and serve.

Check Out Coco’s new Ultimate Instant Pot Cookbook here.