16ozcream cheese2 8 oz packages, well softened at room temp
1/2cupgranulated sugar
2largeeggsat room temperature
1/4cupsour cream
3Tbspall-purpose floursifted
1tspvanilla extract
15Oreo cookiesroughly chopped, divided
1 1/2cupswaterfor the bottom of instant pot
1cupwhipped creamfor topping
Instructions
Crush the oreos into crumbs and mix well with the melted butter. Press the oreo mixture tightly into the bottom of your springform pan and place the crust into the freezer while you prepare the cheesecake filling.
Add the cream cheese and granulated sugar to a large mixing bowl. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in half of the chopped oreo cookies.
Pour the cheesecake filling into the chilled crust. Smooth the top of the cheesecake with a small spatula or knife.
Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking.
Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quickly release any remaining steam.
Let the cheesecake sit on the counter for 15 minutes to cool before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Sprinkle the remaining chopped oreos across the whipped cream. Slice the cheesecake and serve!
Notes
Room temperature cream cheese and eggs produce the best results.
You do not need to separate the cream from the Oreo's center. Crush them whole.
The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.
Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing from the pan.
Store leftovers in an airtight container in the refrigerator for 4-5 days.