Cookies and Cream Cheesecake


  • 1 cup Water
  • 26 cream-filled chocolate sandwich cookies divided
  • 2 tbsp unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 large eggs room temperature

  1. Pour water into Instant Pot® and add trivet. Grease a (7 inch) push pan and set aside.

  2. Place 16 chocolate cookies in a gallon-sized zip-top bag and seal. Roll with a rolling pin until small crumbs are formed.

  3. In a small bowl, mix crushed cookies and melted butter together.

  4. Press cookie crust into bottom and halfway up sides of greased PushPan. Place pan in freezer while preparing cheesecake batter.

  5. With an electric mixer, cream together cream cheese, sugar, and vanilla. Beat until light and fluffy, about 2 minutes.

  6. Slowly mix in sour cream and mix.

  7. Add eggs one at a time, beating after each addition Only mix until combined. Do not overmix.

  8. Chop remaining cookies and fold half of them into cheesecake batter. Reserve remaining chopped cookies for topping.

  9. Pour batter into the push pan. Create a foil sling and carefully lower pan into Instant Pot®.

  10. Close lid and set pressure release to Sealing.

  11. Press Manual or Pressure Cook button and adjust time to 40 minutes.

  12. When the timer beeps, allow pressure to release naturally and then unlock lid and remove it.

  13. Carefully remove pan from Instant Pot® using foil sling. Place on a cooling rack and let cool to room temperature.

  14. Cover with plastic wrap and refrigerate for a minimum of 8 hours.

  15. Top cheesecake with remaining chopped cookies and serve.

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