Instant Pot Oreo Cheesecake

Cheesecake Crust:

1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
2. Add the cookies to a food processor and finely process until crumbs are formed. Or add the cookies to a ziplock bag and crush them using a rolling pin.
3. Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
5. Refrigerate for at least 20 minutes.

Cheesecake Batter:

1. Make sure all the ingredients are at room temperature before you begin.
2. Add the cream cheese, sugar, and cornstarch to a large bowl using a stand mixer and beat until light and fluffy at medium to low speed. Scrape the sides and bottom of the bowl.
3. Beat in heavy cream with the mixer on low speed. Scrape the sides and bottom of the bowl.
4. Add the eggs one at a time and beat after each addition until well combined. Beat in the vanilla extract.
5. Stir in chopped Oreo cookies.
6. Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan.

Cook:

1. Place the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
2. Gently transfer the cheesecake pan to the top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
3. Select the manual setting and adjust the pressure to high. If using a springform pan that is 7x3 inches, cook for 30 minutes; if using a 6-inch pan, add five more minutes and cook for 35 minutes.
4. Note: 30 minutes worked perfectly for me. Cooking time can be different depending on elevation and other factors. If you have never made cheesecakes in your IP and are unsure what cooking time works best, I recommend cooking for 35 minutes to be safe. Thirty minutes will result in a creamier cheesecake, and 35 minutes will result in a denser cheesecake.
5. When finished cooking, the Instant Pot beeps and releases pressure naturally for about 20-30 minutes.
6. Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
7. Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.

White Chocolate Ganache (optional):

1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds until it's just beginning to bubble.
2. Add white chocolate chips to a medium bowl, and pour the hot, heavy cream over them, ensuring they are fully covered with cream. Allow mixture to sit for 1 minute.
3. Stir slowly until the cream and white chocolate chips are combined. Some chocolate bits may not be fully melted yet; in that case, heat the mixture again for 20 seconds and stir. Please repeat as necessary until all the chocolate bits are fully melted and incorporated.
4. Add a few more chocolate chips or heavy cream if the mixture is too thin or thick.
5. Remove the cheesecake from the pan, place it on a serving plate, and pour white chocolate ganaches over it.
6. Immediately garnish with chopped Oreo Cookies.
7. Wait for the white chocolate ganache to settle/Harden before slicing and serving the cheesecake.
8. Refrigerate the cheesecake, covered loosely with aluminum foil or plastic wrap. It will stay in the fridge for up to one week.