Instant Pot Vanilla Cheesecake Recipe

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.

Vanilla Cheesecake Directions

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.
6. Cover with foil.
7. Fill the instant pot with 1 cup of water.
8. Place a trivet inside.
9. Place the springform pan onto the trivet.
10. Close the lid and set to sealing.
11. Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
12. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
13. Carefully remove from the pot and place onto a wire rack and allow to cool completely.
14. Place into the fridge overnight.

White Chocolate Mousse Directions

1. Melt the white chocolate chips in the microwave for 30 seconds or until melted. Stir in between each 30 seconds.
2. Using a hand mixer, beat the heavy whipping cream until soft peaks form.
3. Beat in the sugar and continue to beat until stiff peaks form, set aside.
4. Using another bowl, beat the cream cheese until smooth.
5. Beat in the melted chocolate until combined.
6. Fold in the whipped cream into the cream cheese chocolate mixture until combined.
7. Spread evenly onto the cold cheesecake and place into the fridge for 4 hours.

Whipped cream Directions

1. Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form.
2. Scoop half into the piping bag.
3. Spread evenly the whipped cream.
4. Pipe dollops along the edge.
5. Cut and serve!