Cookie Dough Directions

Cup of Yum
1. Combine all ingredients into a small bowl and set aside

Crust Directions:

1. Prep 9inch springform pan with non-stick spray and set aside
2. Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
3. Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust.
4. Move to the refrigerator and chill for at least 20 minutes.

Cheesecake Directions:

1. Bring all of the ingredients to room temperature.
2. Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed. Continue to beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
3. Reduce the mixer speed to low. Add in the heavy cream. Beat until blended. Scrape the bottom and sides of the bowl. Add one egg at at a time beating after each addition until combined. Add the vanilla beating to to mix well.
4. Pour half of the cheesecake mixture into the crust
5. Add dollops of the cookie dough onto the cheesecake
6. Cover dough with remaining cheesecake batter
7. Sprinkle some of the mini chocolate chips and chopped walnuts on top

Cooking Directions:

1. Put the metal trivet into the Instant Pot.
2. Add 1 1/2 cups of water. Gently place the cheesecake pan on top of the trivet. Cover the pan that has the cheesecake with foil.
3. Set on manual setting. Adjust the pressure to high. Cook for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
4. When the IP beeps, release the pressure naturally for about 20-30 minutes.
5. Carefully open the IP. Gently move the cheesecake to a cooling rack. Allow to cool for about 1 hour. Carefully run a paring knife around the edges of the cheesecake.
6. Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.
7. Pipe cool whip around the edge of the cheesecake and garnish with mini chocolate chips
8. Cut and serve!