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 7x3-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 to instant pot. Place cheesecake pan onto trivet.
Cook at high pressure for 26 minutes. Quick release.
Ganache
After chilling cheesecake, heat cream and combine with chocolate chips until melted (no boiling). Let it cool a bit and pour over the chilled cheesecake.
Decorate with Oreos.
Notes
Notes: Do not submerge springform pan directly into water. Always place on a trivet.Prefer sweet cheesecake and not tart?
use heavy cream instead of cream cheese
How to decorate
allow cheesecake cooling time prior to preparing chocolate ganache