MAKE SOMEONE’S DAY THE BEST DAY EVER!
As I said before, this recipe was built around the use of an Instant Pot, but if you don’t have one of those, you can use your trusty oven and still have this turn out to be a smash hit. Because I don’t have an Instant Pot, I made this in the oven. The original poster very helpfully provides you with steps at the end of the recipe for how to be successful with making this cake in the oven. The key is to make sure you wrap your pan tightly because you will be giving your cheesecake a water bath. The hot water helps to steam it and cook it without cracking the cake. But if you don’t wrap that pan tightly enough, you are going to have one soggy crust. So watch out for that!
You will need to refrigerate this Oreo cheesecake for at least 8 hours so making it the night before you plan to serve it is your best option. Or you can start it in the morning, but why feel rushed when you have a million other things to do? At least if you get this done the night before, you can just relax and serve it. Make sure to top it with whipped cream, crushed Oreos and chocolate sauce for a pretty, not to mention extra tasty, presentation.
I found this scrumptious recipe on the My Baking Addiction blog. Click the link below to see the blog and full recipe for this Instant Pot Oreo Cheesecake.
CLICK HERE FOR RECIPE
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