Instructions

• Tightly wrap the bottom of a 7-inch springform pan in foil so no water can seep in; spray the inside of the pan with non-stick cooking spray.
• In a small bowl, combine the 12 crushed Oreo cookies (crumbs) and the 2 tablespoons melted salted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
• Place the crusted pan in the freezer for 10–15 minutes to set while you make the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the 16 ounces room-temperature cream cheese until smooth and free of lumps.
• Add the ½ cup granulated sugar and mix until combined.
• Add the 2 large room-temperature eggs one at a time, fully incorporating each egg before adding the next. Scrape down the bowl between additions to ensure even mixing.
• Add the 1 tablespoon all-purpose flour, ¼ cup heavy cream, and 2 teaspoons pure vanilla extract. Mix until the batter is smooth.
• Fold in one portion of the 8 coarsely chopped Oreo cookies (reserve the second 8-cookie portion for topping). Pour the batter over the chilled crust and smooth the top.
• Cover the top of the springform pan with a piece of foil to protect it from condensation.
• Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom of the pot.
• Create a foil sling by folding a 20‑inch length of foil in half lengthwise two times (to make a sturdy strip). Place the cheesecake pan in the center of the sling and carefully lower the pan onto the trivet in the Instant Pot. Fold down any excess foil so the lid closes properly.
• Lock the Instant Pot lid and set the vent to “Sealing.” Press “Manual” (or “Pressure Cook”) and cook on high pressure for 35 minutes.
• When the cook cycle ends and the Instant Pot beeps, press “Keep Warm/Cancel” to stop the cooker. Let the pressure release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
• Open the lid away from your face, use the foil sling to lift the springform pan from the pot, and place it on a cooling rack. Uncover the pan and let the cheesecake cool to room temperature.
• After it reaches room temperature, refrigerate the cheesecake for at least 8 hours or overnight to fully set.
• Before serving, top the chilled cheesecake with 1 cup whipped cream or whipped topping, the reserved 8 coarsely chopped Oreo cookies, and a drizzle of chocolate sauce, if using.