Cookies and Cream Cheesecake


  • 1 cup Water
  • 26 cream-filled chocolate sandwich cookies
  • 2 tbsp unsalted butter
  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 large eggs
  • Pour water into Instant Pot® and add trivet. Grease a (7 inch) push pan and set aside.
  • Place 16 chocolate cookies in a gallon-sized zip-top bag and seal. Roll with a rolling pin until small crumbs are formed.
  • In a small bowl, mix crushed cookies and melted butter together.
  • Press cookie crust into bottom and halfway up sides of greased PushPan. Place pan in freezer while preparing cheesecake batter.
  • With an electric mixer, cream together cream cheese, sugar, and vanilla. Beat until light and fluffy, about 2 minutes.
  • Slowly mix in sour cream and mix.
  • Add eggs one at a time, beating after each addition Only mix until combined. Do not overmix.
  • Chop remaining cookies and fold half of them into cheesecake batter. Reserve remaining chopped cookies for topping.
  • Pour batter into the push pan. Create a foil sling and carefully lower pan into Instant Pot®.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 40 minutes.
  • When the timer beeps, allow pressure to release naturally and then unlock lid and remove it.
  • Carefully remove pan from Instant Pot® using foil sling. Place on a cooling rack and let cool to room temperature.
  • Cover with plastic wrap and refrigerate for a minimum of 8 hours.
  • Top cheesecake with remaining chopped cookies and serve.
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