Instructions

• Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper if desired and set the pan aside.
• Place the 10–12 Oreo cookies (from the ingredient list) into a large zip-top bag. Press as you seal to remove as much air as possible. Crush the Oreos with a rolling pin into fine crumbs.
• Pour the Oreo crumbs into a medium bowl. Add 2 tablespoons melted butter and stir until the crumbs are evenly moistened.
• Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Place the pan into the freezer for 10 minutes.
• In a large mixing bowl, beat 16 ounces cream cheese until smooth. Add 1/4 cup sweetened condensed milk, 1/4 cup sugar, and 1/4 cup cornstarch; beat until well blended and smooth.
• Add the 2 large eggs one at a time, beating until combined after each egg. Add 2 teaspoons lemon juice and 2 1/2 teaspoons vanilla extract and beat until combined. Add 8 ounces sour cream and beat for 1 additional minute, until the filling is smooth.
• Pour the cheesecake filling over the chilled Oreo crust in the springform pan and smooth the top.
• Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet into the Instant Pot and carefully lower the springform pan onto the trivet.
• Secure the Instant Pot lid and set to High pressure for 25 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
• Remove the lid and, using the trivet handles, lift the springform pan from the Instant Pot. The cheesecake may be puffed; it will settle as it cools.
• Allow the cheesecake to cool on the trivet to room temperature. Cover the chilled cheesecake well with plastic wrap and refrigerate until completely chilled, about 4 hours.
• Remove the sides of the springform pan. Top the cheesecake with whipped cream and crumbled Oreo cookies (from the "Oreo cookies" listed in the ingredients) before serving.