Ingredients

The following ingredients have 4 Servings
  • 3/4 cup Oreo crumbs
  • 2 tablespoons butter (melted)
  • 1 tablespoon sugar
  • 2 8-ounce packages regular cream cheese (softened)
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • ½ cup Oreo crumbs

Instruction

  • Combine Oreo crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  • Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth. Mix in the Oreo crumbs.
  • Pour into springform pan on top of the Oreo crust.
  • Run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Cover with foil.
  • Pour two cups of water into the inner pot of the Instant Pot.
  • Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  • Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.