Instructions

Finely crush the cookies (we use a food processor but you can do this by hand)

Place the crumbs into a bowl and add the melted butter.

Mix the crumbs and butter together.

Add to the middle of a 7" Springform pan. Press the mixture into the bottom and 1/2 way up the sides of the pan.

Place the pan in the freezer for 15 minutes while preparing the cake batter.

Add the cream cheese to a medium sized bowl.

Use a hand mixer to beat the cream cheese for approximately 30 seconds.

Add the sugar and combine using the hand mixer.

Add the cream, flour, vanilla and salt and mix until combined.

Add the eggs one at a time, and mix until combined.

Fold in the Lemon Zest.

Add the batter to the center of the springform pan.

Sprinkle with the chocolate chips.

Lift the pan and tap firmly against the surface of the counter. This will allow trapped air to be released and will help the chips settle into the batter.

Cover the pan with tin foil.

If you don't have a trivet with handles, fashion one by folding a 20" piece of tin foil over four times to make a long sling. Place the sling under the trivet.

Put 1 1/2 cups of water into the Instant Pot.

Gently place the cake in the pot. Seal and top, and make sure that the venting knob is set to "Sealing."

Set the pot to "High" or "Manual" and the timer to 35 minutes.

Once the cooking time is complete, allow the pot to naturally release for 10 minutes.

Once the steam is released, gently remove the cake.

Remove the foil and allow the cake to cool to room temperature.

Once at room temperature, cover and place in the refrigerator for a minimum of 8 hours.

If you are opting to glaze the cake (see recipe below), refrigerate the cake for minimally 30 minutes before applying the glaze . The glaze can also be served as a warm topping just before serving.

When ready to serve, gently release the springform pan sides.

Slice and serve.

Instructions

1. Add the Chocolate Chips to a microwave safe bowl**
2. Set the timer for 2 minutes. Check the chocolate about every 20 seconds, stirring each time.
3. When the chocolate is fully melted remove from the oven. Take care not to allow the chips cook too long and burn.
4. Add the butter and whisk together.
5. Add the salt and vanilla and whisk until fully combined.
6. Add the cream one tablespoon at a time.
7. Spread over the top of the cake, starting at the center and working your way in a swirl pattern until you reach the edge of the cake. (Note: The cake should be cooked before applying the glaze).
8. Return the cake to the refrigerator for a minimum of 30 minutes before serving.
9. If using the glaze as a warm topping to drizzle on the cake just before serving, add additional cream in small amounts until it is just thin enough to drip off of a spoon.