Instant Pot Oreo Cheesecake

Crust

1. Put all 12 Oreo cookies in a food processor and process until they are fine crumbs.
2. Mix the melted butter into the Oreo crumbs. Press the cookie crumb mixture into the bottom of a 7 inch springform pan, completely covering the bottom.
3. Put the prepared springform pan in the freezer while you make the filling.

Cheesecake Filling

1. Put the ROOM TEMPERATURE cream cheese in an electric mixer and beat until smooth.
2. Add the sugar and mix well.
3. Add the eggs one at time, beating completely after adding each one and scraping down the bowl as necessary.
4. Add the heavy cream, vanilla and flour and mix until smooth.
5. Coarsely chop the 8 Oreo cookies. Fold them by hand into the cheesecake filling.
6. Take the springform pan out of the freezer and pour the filling in it. Cover the top with a piece of foil.

Baking the Cheesecake

1. If you don't have an Instant Pot sling fold a long piece of foil into a sling to fit underneath the springform pan and allow you to lift it in and out of the Instant Pot without spilling it.
2. Put 1 1/2 cups of water in the Instant Pot along with a trivet to set the springform pan on.
3. Use the sling to carefully lower the springform pan onto the trivet.
4. Put the lid on the Instant Pot, making sure you are using a sealing ring that won't transfer any odors to the cheesecake.
5. Close the lid and make sure the vent is closed. Set the Instant Pot on Manual, high pressure, for 35 minutes.
6. When the Instant Pot is done let the pressure release naturally for 10 minutes. Then manually release any remaining pressure.
7. Take the lid off and use the sling to carefully lift the spring form pan out. Take the foil off the cheesecake and let it cool to room temperature (about 2 hours). Keep it in the springform pan.
8. Refrigerate the cheesecake in the springform pan for at least 8 hours.
9. Run a sharp knife around the edge of the pan to loosen the side. Then unlatch the springform pan and take the ring off.

Oreo Cheesecake Topping

1. In an electric mixer beat the room temperature cream cheese until it is smooth.
2. Add the sugar and mix well. Then add the cream and beat until soft and fluffy.
3. Fill a pastry bag with the cream cheese mixture and pipe it around the edge of the cheesecake. You can also spread it over the top if desired to hide any cheesecake cracks.
4. Place mini Oreo cookies around the edge of the cake and in the middle if desired.