Instant Pot Cheesecake With Oreos

Instant Pot Cheesecake with Oreos is SO easy to make and produces a mouthwatering, creamy and gorgeous cheesecake that will ‘wow’ anyone who tries it. It may just be one of the best desserts you’ll ever try
Instant Pot Cheesecake With Oreos


INGREDIENTS
FOR THE CRUST:
  1. 14 Oreo cookies finely crushed
  2. 2 tablespoons melted butter
  3. Pinch of salt
  4. FOR THE CHEESECAKE
  5. 465 g (16 oz) cream cheese, room temperature
  6. 115 g (1/2 cup) granulated sugar
  7. 1 tsp orange zest optional
  8. 2 large eggs room temperature
  9. 60 g (1/4 cup) sour cream
  10. 1 tbsp plain all-purpose flour
  11. 2 teaspoons vanilla extract
  12. 6 Oreo cookies roughly chopped
  13. FOR THE OREO TOPPING
  14. Whipped cream
  15. Chocolate sauce
  16. 10 Oreo cookies roughly chopped

INSTRUCTIONS:
  1. Lightly oil an 18 cm (7-inch) springform pan, then line the bottom with a piece of parchment and oil again.
  2. Mix together the crushed Oreos and butter in a bowl and then press the prepared cheesecake crust firmly into the bottom and a little bit up the sides into the prepared pan.
  3. Place the crust into freezer for 15 mins whilst you continue with the rest.
  4. Add in cream cheese, sugar and orange zest to a bowl and beat (using a hand mixer, but you can also use your stand mixer) until combined and smooth. Beat in the sour cream, followed by the vanilla, the flour and salt. Please do scrape down the sides as you mix.
  5. Then add in the eggs one at a time and mix for only 10-15 seconds between additions so as not to overmix.
  6. Then fold in the chopped Oreos.
  7. Pour the cheesecake batter into the prepared crust.
  8. Tap cheesecake pan against the counter so that the air bubbles rise to the surface and feel free to have fun bursting the bubbles with a toothpick or skewer.
  9. Add 350 ml (1.5 cups) of water into the Instant Pot insert and add in the trivet.
  10. Wrap the entire pan in aluminum foil. Make a foil “sling” and use the sling to add the cheesecake pan onto the trivet.
  11. Lock the lid, set to sealing, select manual (high pressure) and set time for 35 mins.
  12. Let cook until done and allow NPR (Natural Pressure Release) for 18 mins, then QR (Quick Release).
  13. Remove pan from Instant Pot, remove the foil (the cheesecake will be slightly jiggly in the centre). Let cool on a wire cooling rack for 30-45 mins, then run a knife around the edges to loosen it from the pan.
  14. Cover with foil and refrigerate for at least 6 hrs but ideally 24 hrs so it sets well.
  15. Carefully top the set cheesecake with whipped cream, chocolate and caramel sauces and then the chopped Oreos.