Instant Pot Peanut Butter Cheesecake

Crust

1. Stir cookie crumbs and melted butter together until the crumbs are coated with butter.
2. Firmly press the cookie crumbs into the bottom of a 7-inch pan. Place into the freezer for 15 minutes or until firm.

Cheesecake

1. In a large mixing bowl, beat the cream cheese and peanut butter until it’s creamy.
2. Add in the sugar and beat until smooth. Scrape down the sides of the bowl.
3. Add in the vanilla extract and the eggs one at a time. Thoroughly beat in the eggs and scrape down the sides of the bowl after each addition.
4. Add in the sour cream and beat until smooth.
5. Spray the sides of the pan with nonstick cooking spray.
6. Pour batter into prepared pan on top of the oreo cookie crust
7. Tap the pan on the counter or carefully run a fork back and forth through the cheesecake several times to remove air bubbles.
8. Wrap the bottom of the pan with tin foil.
9. Cover the top with foil.
10. Pour 1 cup of water into the inner pot of the Instant Pot.
11. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
12. Close the lid of the Instant Pot and turn to sealing position.
13. Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
14. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 6 hours.

Ganache

1. In a microwave-safe bowl, add in milk chocolate chips and heavy cream. Microwave for 45 seconds and stir. Microwave for an additional 30 seconds and stir until the ganache is smooth.
2. You can microwave for an additional 30 seconds if there are still lumps.
3. Remove the cheesecake from the pan and pour the ganache on top of the chilled cheesecake.
4. Add the peanut butter in a sandwich bag. Loosely seal the sandwich bag.
5. Microwave for 10 seconds and squish the peanut butter around. Microwave for another 5 seconds.
6. Cut a very small hole in one of the corners.
7. Drizzle the peanut butter on top of the ganache.
8. Cut and serve!