What?  Another cheesecake, you say?  Why, yes, yes it is!  It took me 2 trips to the store because the first package of cookies got eaten before I made the cheesecake!  Should have put a sign on it–Trespassers get no cheesecake!  I found this recipe on My Baking Addiction’s blog.  Awesome blog if you like to bake.  Check out the recipe here:  Instant Pot Oreo Cheesecake.  I followed the recipe just like it is so if you want to make it, please go to her site!

1.  I used my Ninja Blender to cut up the cookies for the crust in a few quick bursts then poured in the butter and hit it a few more times to blend.
   

   

   
2. I used my 7″ springform pan for this recipe.  This is the one I have: 7″ Springform pan.  Some people like push pans better for cheesecake and I have a 6″ one but I think I like the springform better.  This is just a personal preference thing.  I covered the bottom of the pan in foil to keep any moisture out of the bottom.  I’m not sure that is really necessary, but I did it. I pressed the cookies crumb/butter mix into the bottom of the pan and up the sides.  (I totally forgot to grease the pan.  It turned out okay, but I don’t recommend it!)  Then I popped it in the freezer while I made the filling.
   

   
3. I had my cream cheese and eggs sitting out for an hour or so before I started this process.  It helps everything integrate better when you make the batter.  
4. Her recipe says to put the cake on a sling.  Again, I don’t find this to be necessary with my trivet that has the handles.  I can lift the pan out just fine with it.  However, I know some appliances don’t come with that kind of trivet, in which case the foil sling works great.  
5. I poured 1.5 cups of water in the bottom of the Instant Pot inner pot.  I covered the cheesecake pan with foil and placed it on the trivet and lowered it into the pot.
6. I set the pot on MANUAL for 40 minutes on HIGH pressure.
   

   
7. When the pressure cycle was done, I let it release pressure for 10 minutes and then turned the valve to venting to release the remaining pressure.  When the pin dropped, I opened the lid and took out the trivet with the cake on it.  
8. I set the cake on a cooling rack and removed the foil from the top.  I let it cool to room temperature and then covered it and put it in the fridge overnight.
   

   
9. The next day, I whipped some heavy cream with a few spoons full of powdered sugar and spread it on the cake.  
10. I cut up some more cookies and put them on the cake and served.  YUM!