How to Make the OREO Crust

1. Start by preparing a 6″ springform pan by spraying it with nonstick spray.
2. Crush 14 OREO cookies or process them in a food processor until you get fine crumbs. Add in melted butter and salt and pulse until well combined.
3. Pour the crushed Oreos into the bottom of the pan, and using a clean hand or the back of a spoon, press the crumbs down to form the crust. Cover the bottom completely and also a little on the side of the pan.
4. Place the pan in the freezer until you are finished with the filling. This helps the OREO cookie crust to set up.

Make the Cheesecake Filling:

1. To make the cheesecake batter, add the room-temperature cream cheese to a medium bowl (or the bowl of a stand mixer with a paddle attachment) and cream on low speed for 5-6 minutes, or until there are no lumps and the cream cheese is nice and smooth.
2. Scrape the sides of the bowl add the sugar and mix for an additional 1-2 minutes.
3. Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
4. Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVERMIX. You just want to mix until you cannot see the egg anymore.
5. Add the cookie crumbs and gently fold to combine evenly.
6. Remove the crust from the freezer and pour the filling into the crust. Gently tap it on the counter to remove any air bubbles.
7. Cover the cheesecake with a paper towel then completely cover it in aluminum foil. Make sure to seal well around the top of the pan. The paper towel absorbs any moisture inside the pan, and the foil prevents any more from getting in.
8. Prepare your Instant Pot by adding a trivet and 1 cup of water. This makes the Instant Pot act like a water bath and keeps the cheesecake extra creamy.
9. Using a piece of aluminum foil, make a sling by folding it long end to long end. Place it on top of the trivet and allow it to come up along the sides of the pot.
10. Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position. Set your Instant Pot to manual high pressure for 35 minutes with a natural pressure release.
11. When you can open the lid, remove the cheesecake, and allow it to cool to room temperature on a wire rack. Then place it in the refrigerator and let chill for at least 4 hours but best overnight.
12. When you are ready to serve, garnish the top of the cheesecake with ganache and/or whipped cream and more OREO cookies.

How to Make Ganache

1. Place the chocolate chips in a small mixing bowl or glass measuring dish.
2. Pour the heavy cream into a microwaveable dish and heat until steamy.
3. Pour the steaming cream over the chocolate chips. Let it rest for 5 minutes then whisk until smooth and creamy.
4. Allow to cool for 2-3 minutes and pour desired amount of chocolate ganache in the center and spread to the edge of the cheesecake.