Instant Pot Oreo Cheesecake

What's better than Oreos and milk? Well...... it's Oreo Cheesecake smothered in a chocolate ganache! INGREDIENTS: Crust: o 1 ½ cups or 15-18 Oreos, dived and crushed o 3 tablespoons melted unsalted butter o Pinch of salt Cheesecake: o 16 oz cream cheese (at room temperature) o ½ cup granulated sugar o ¼ cup light brown sugar o 2 eggs o ¼ cup sour cream o 1 ½ tablespoons all-purpose flour o 1 ½ teaspoons vanilla extract o ¼ teaspoon salt o 10 Oreos, chopped Topping: o 1 cup heavy cream o 2 – 4oz chocolate baking bars o 6 whole Oreos INSTRUCTIONS: 1. Place Oreo cookies into a food processor, process on medium until cookies form a loose crumb. In a bowl, mix melted butter, Oreo crumbs and pinch of salt. Mix until the cookies come together. Add mixture to a well-oiled 6 inch spring form pan. Using the bottom of a drinking glass, press the crumbs into the pan. Freeze crust for 20 minutes. 2. In a large mixing bowl blend cream cheese, brown sugar, granulated sugar and sour cream, until smooth. With mixer on low add in eggs, vanilla extract and flour. Now mix on medium until combined. 3. Loosely chop 10 Oreo cookies. Add the chopped cookies to the cheese cake batter and mix on low until combined. Pour batter into the Oreo crust. 4. Place 1 cup water into the Instant Pot well. Place cheese cake into Instant Pot, add top and seal. Set Instant Pot to bake, cheese cake setting, for 37 minutes. Turn keep warm option off. After timer goes off, allow the steam to naturally release for 25 minutes. 5. Start the ganache by heating heavy cream on a stove top, just before simmer. Remove warm cream from the stove and pour over chopped chocolate bars. Whisk until the chocolate is melted and combined. Let cool for 10 – 15 minutes. 6. Pour ganache over cheese cake, enough to coat the cake and drip over the sides. Dip 6 Oreo cookies into the remaining ganache and press into the cheese cake.