Ingredients
For the Crust
- 15 Oreo Cookies
- 4 tablespoons melted butter
For the Batter
- 2 packages cream cheese 16 ounces
- 1/2 cup white granulated sugar
- 3 large eggs at room temperature
- 1 tablespoon cornstarch
- 1/2 cup sour cream or heavy cream if you don’t want sourness in cake use heavy cream
- 10 Oreo Cookies chopped
For the Chocolate Ganache (optional)
- 1/3 cup heavy whipping cream
- 1/2 cup milk chocolate chips
To Decorate
- 5 Oreo Cookies chopped
Instructions
- Take the white part from 15 Oreo cookies and add them to a food processor and process until crumbs are formed.
- Melt the butter and combine. Press the mixture into a 7×3-inch springform pan. Refrigerate for at least 10 minutes.
- In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets creamy. Stir in cornstarch and heavy cream. Add eggs gradually. Do not over whisk! Add chopped Oreo cookies and stir with spatula.
- Remove pan from the refrigerator and pour cheesecake batter into the pan.
- Place metal trivet into a 6-qt IP.
- Add 1 cup of water. Place the cheesecake pan onto the trivet.
- Cook High Pressure for 26 minutes.
- Quick release.
- To prepare the ganache; heat cream (no boiling) and combine with chocolate chips until it gets melted. Let it cool down a little bit and pour over the cold cheesecake.
- Decorate with Oreo cookies.