• Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray
• Using a food processor, grind up about 24 oreos until sand like crumbs
• Pour crumbs into bowl
• Mix in the sugar and melted butter
• Press the crust into the springform pan and up the sides of the pan
• Place in the freezer while you make the raspberry sauce and cheesecake mixture

Raspberry Sauce Directions:

• Using a food processor or blender, blend together the raspberries or sugar until pureed
• Pour into a strainer to remove the seeds
• Set aside

White Chocolate Cheesecake Directions:

• Using a small bowl, whisk together sugar, cornstarch and salt
• Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
• Beat in the sugar mixture until combined
• Beat in the sour cream and vanilla until combined
• Beat in the eggs, 1 at a time until combined after each egg
• Fold in the melted chocolate until combined

Building and baking the cheesecake:

• Pour the half of the cheesecake mixture into the crust
• Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl
• Top with remaining cheesecake mixture
• Top with remaining raspberry sauce and pull a knife through to make a swirl
• Cover with foil
• Place trivet into the pot of the instant pot
• Pour 1 ½ C of water into the pot
• Place the cheesecake onto the trivet and place the lid on the pot
• Press manual/high pressure for 34 minutes
• When the beeper goes off, allow for a natural release
• Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
• Place into the fridge overnight
• Top with fresh whipped cream and enjoy!