Instant Pot Oreo cheesecake

🧂 Ingredients

• 15 Oreo Cookies
• 4 tbsp melted butter
• 16 oz cream cheese
• 1/2 cup granulated sugar
• 3 large eggs

  at room temperature
• 1 tbsp cornstarch
• 1/2 cup heavy cream

  or sour cream; if you don’t want sourness in cake use heavy cream
• 10 Oreo Cookies

  chopped
• 1/3 cup heavy whipping cream
• 1/2 cup milk chocolate chips
• 5 Oreo Cookies

  chopped

Instructions

• 1 Take the white part from 15 Oreo cookies and add them to a food processor and
  process until crumbs are formed. Melt the butter and combine. Press the mixture
  into a 7x3-inch springform pan. Refrigerate for at least 10 minutes.
• 2 In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets
  creamy. Stir in cornstarch and heavy cream. Add eggs gradually. Do not over
  whisk! Add chopped Oreo cookies and stir with spatula.
• 3 Remove pan from the refrigerator and pour cheesecake batter into the pan. Place
  metal trivet into a 6-qt IP. Add 1 cup of water. Place the cheesecake pan onto
  the trivet. Cook High Pressure for 26 minutes. Quick release.
• 4 To prepare the ganache: heat cream (no boiling) and combine with chocolate chips
  until it gets melted. Let it cool down a little bit and pour over the cold
  cheesecake.
• 5 Decorate with oreo cookies.

Nutrition Info