Crust:
15 oreo cookies
3 Tbsp melted butter
Batter:
2 (8ounces each) packages cream cheese, at room temperature
1/2 cup white sugar
1 tbsp cornstarch
3 large eggs at room temperature
1/2 cup heavy cream at room temperature
1 tsp vanilla extract
10 oreo cookies, chopped
White Chocolate Ganache (optional):
1/3 cup heavy whipping cream
1 cup white chocolate chips
Garnish:
8 Oreo Cookies, chopped
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Crust Instructions:
1. Lightly coat 7x3 inch springform pan with nonstick spray and set aside
2. Add the cookies to a food processor and finely process until crumbs are formed. Or add the cookies to a ziplock bag, and crush them using a rolling pin.
3. Add the cookie crumbs and melted butter to a large bowl and stir until well combined
4. Press the mixture into the prepared springform pan. Using a measuing cup, press the crust and try to line the sides about to the middle of the pan edges.
5. Refrigerate for at least 20 minutes
Cheesecake Batter:
1. Make sure all ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, add the cream cheese, sugar and cornstarch, beat until light and fluffy on medium-low speed
3. scrape the sides and bottom of the bowl.
4. With the mixer on low speed, beat in heavy cream. Scrape the sides and bottom of the bowl.
5. Add the eggs one at a time and beat after each addition until well combined. Beat in the vanilla extract.
6. Stir in chopped oreo cookies
7. remove crust from freezer and pour cheesecake batter mixture into the prepared pan.
Cook:
1. Place metal trivet into 6 qt instant pot and add 1 1/2 cups water.
2. Gently transfer cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil
3. Select manual setting and adjust pressure to high. If using a springform pan that is 7x3 inch, cook for 28 minutes, if using 6 inch pan, add 5 more minutes and cook 33 minutes
4. Note 28 minutes worked perfectly for me, sometimes based on elevation and other factors, cooking time can be different. If you have never made cheesecakes in your IP and you are not sure what cooking time works best, I would recommend cooking for 33 minutes to be safe.
5. When finished cooking and the IP beeps, release pressure naturally for about 20-30 minutes.
6. Carefully open the pot and transfer cheesecake to cooling rack. let cool 1 hour, after which run a paring knife around edges
7. transfer cheesecake to the refrigerator for at least 6 hours or overnight.
White Chocolate Ganache (optional):
1. Heat heavy cream in a heat proof bowl in microwave 45 seconds, until it just begins to bubble
2. Add white chocolate chips in a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream. Allow mixture to sit 1 minute.
3. Stir slowly until cream and white chocolate chips are combined. Some bit of the chocolate will not be fully melted yet, in that case heat the mixture again 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted.
4. If mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream
5. remove cheesecake from pan, place on serving plate and pour white chocolate ganache over it.
6. Immediately garnish with chopped oreo cookies
7. wait for white chocolate ganache to settle/harden before cutting and serving.
8. refrigerate cheesecake covered loosely with foil or plastic wrap. Good for 1 week.
** very dense, but Jace loves
