A sinfully decadent and delicious cheesecake that makes the perfect dessert. I adore this cheesecake that has a Golden Oreo chocolate chip crust and filling which is topped with a white chocolate ganache with a dark chocolate whipped cream topping. A perfect and stunning sweat treat to follow up any dinner, cookout, party, or office potluck!
Crush cookies and combine in a bowl with melted butter, and chocolate chips.
Press crust mixture into the bottom of a 7-inch springform spring form pan. Press slightly up the sides of the pan. Cover bottom of pan tightly with foil.
Place in freezer for twenty minutes.
Filling
Beat together in a mixer the softened cream cheese and sugar. Add eggs one at a time beating well after each addition.
Add in flour, heavy cream, and vanilla. Fold in crushed cookies and chocolate chips.
Pour into the springform pan. Cover springform completely with foil. Put rack that came with your instant pot into the appliance, place covered cheesecake on top of rack, and add 1 ½ cups water.
Place covered springform pan in instant pot, and lock lid. Cook at high pressure for 35 minutes. Do a 10-minute natural release according to your manufacturers instructions.
Cooling
Once the cheesecake is done cooking, remove from instant pot, take off foil, and place on a wire rack to cool. Cool to room temperature. Cool 8 hours or overnight.
Remove cheesecake from springform pan to serving plate. See suggestions above in blog post for ways to remove easily from pan.
White Chocolate Ganache
Combine white chocolate chips and heavy whipping cream in a small sauce pan. Melt over low heat, and stir until thickened. May add more chocolate to thicken or more cream to thin.
Set aside to cool. Once cooled frost top of cheesecake.
Dark Chocolate Whipped Topping
Combine thawed whipped frozen topping and dark chocolate syrup. Whisk together. Top cheesecake.
May garnish with halved cookies, and/or crushed cookies.
Can be stored in an airtight container in the refrigerator for up to one week.