• Line the bottom of a 7 inch spring form pan with parchment paper.
• Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust. Place the pan in the fridge while you prepare the filling.
• Place the pan in the freezer until you are finished with the filling.
  

Topping:

• In a small bowl, combine the raspberry preserves and water and stir well. The mixture will be thin. Set aside for now.

Filling:

• Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and cream for 5-6 minutes or until there are no lumps and the cream cheese is nice and smooth.
• Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes.
• Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.
• Scrape the sides of the bowl and add the melted chocolate and mix until just combined.
• Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
• Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX, you just want to mix until you cannot see the egg anymore.
• Remove the crust from the freezer and add in the filling.
• Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
• Prepare your Instant Pot by adding in a trivet and 1 cup of water.
• Using a piece of aluminum foil, make a sling by folding long end to long end (see photo above) and place on top of the trivet and allow to come up along the sides of the pot.
• Place the springform on top of the sling. Cover the instant pot and set it to sealing.
• Set your Instant Pot to Manual, High pressure for 35 minutes.
• Once the cheesecake has cooked, let the pressure naturally release for 20 minutes, then quick release any remaining pressure.
• Once you can open the lid, remove the cheesecake and allow to cool at room temperature. Once it is at room temperature place in the refrigerator and let chill for at least 4 hours but best overnight.
• Serve with whipped cream and fresh berries. Enjoy!