First, start by melting the white chocolate. Break the white chocolate bar into pieces and place them in a microwave safe bowl. Microwave in 30 second intervals, mixing in between until the chocolate is just melted. You can also melt the chocolate on the stove top if you prefer.
Add the coconut cream to the bowl with the melted white chocolate and mix together. Set aside for now.
In a stand mixer or in a bowl if using a hand mixer, cream together the cream cheese and sugar. Mix on medium low speed as we don’t want air bubbles to form.
Add the white chocolate and coconut cream mixture while continuing to mix.
Add in one egg at a time while mixing on low speed. Stop to scrape the sides of the bowl as needed.
Remove the cheesecake crust from the freezer. Pour the raffaello cheesecake filling into the crust.
Cover the bottom and top of the spring form pan with aluminum foil.
Next, add 1 1/2 cups of water to the instant pot. I have an 8 qt but you may need less or more depending on what size you own.
Place the trivet inside the instant pot and place the cheesecake on top of the trivet. I recommend using a sling if you have one because it makes this process so much easier.
Cook on high pressure for 35 minutes. Once it’s finished cooking, let the pressure natural release for at least 10 minutes, which means you don’t have to touch anything. Engage the quick release button to release any remaining pressure. When the floating valve (metal pin) drops, you may open the lid.
Remove the cheesecake from the instant pot and let it cool down at room temperature for 30-45 minutes. Then transfer to the refrigerator and let it chill for 8 hours or overnight.
When you’re ready to serve, make the Chantilly cream for topping. Spread the Chantilly cream on top of the rafaello cheesecake and garnish with coconut flakes and Raffaello truffles and enjoy!