White Chocolate Raspberry Cheesecake

Crust Directions

1. Line an 8 inch springform pan with parchment paper and spray the sides with pam baking spray
2. Using a food processor, grind up about 24 Oreos until sand like crumbs
3. Pour crumbs into bowl
4. Mix in the sugar and melted butter
5. Press the crust into the springform pan and up the sides of the pan
6. Place in the freezer while you make the raspberry sauce and cheesecake mixture

Sauce Directions

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

Cheesecake Batter Directions

1. Using a small bowl, whisk together sugar, cornstarch and salt
2. Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
3. Beat in the sugar mixture until combined
4. Beat in the sour cream and vanilla until combined
5. Beat in the eggs, 1 at a time until combined after each egg
6. Fold in the melted chocolate until combined

Cooking Directions

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