Instant Pot Raspberry Cheesecake

Directions to make raspberry sauce

1. Using a food processor or blender, blend together the raspberries and sugar until pureed.
2. Pour into a strainer to remove the seeds.
3. Set aside.

Directions to make crush

1. Line the bottom of a 6inch springform pan with parchment paper and spray the sides with baking spray.
2. Using a large bowl mix the melted butter and the crushed oreos.
3. Press the crust into the springform pan.
4. Place into the freezer while you make the cheesecake mixture.

Directions to make vanilla cheescake

1. In a small bowl, whisk together the sugar and cornstarch until combined.
2. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
3. Beat in the eggs 1 at a time until combined.
4. Beat in the vanilla bean extract.
5. Pour cheesecake mixture into the crust.

Building and baking the cheesecake

1. Pour the cheesecake mixture into the crust.
2. Swirl ¼ of the raspberry sauce on top of the cheesecake.
3. Cover with foil.
4. Place trivet into the pot of the instant pot.
5. Pour 1 ½ C of water into the pot.
6. Place the cheesecake onto the trivet and place the lid on the pot.
7. Press manual/high pressure for 34 minutes.
8. When the beeper goes off, allow for a natural release.
9. Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely.
10. Place into the fridge overnight.
11. Top with fresh whipped cream, raspberries and mint and enjoy!