TO PREPARE THE CRUST
Spray the springform pan with cooking spray.
Crush the Oreo cookies into fine crumbs, using a food processor.
In a medium-size bowl, mix together the cookie crumbs and melted butter, until they are well combined. The mixture should just barely hold together in a finger pinch.
Spoon the cookie crumb mixture into springform pan. Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about 1/2 inch (i cm) up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
TO PREPARE THE FILLING
In a medium-size bowl, blend together the cream cheese, sour cream, and vanilla with a hand mixer on medium-low speed until the mixture is smooth. Add the food coloring and blend it into the cream cheese mixture until it is fully incorporated.
In a separate small bowl mix cornstarch, sugar, and cocoa powder. Add half of the cornstarch mixture to the cream cheese mixture and blend it in well. Add the remaining half of the cornstarch mixture and blend it in until it is just combined. Add one egg at a time to the mixture and blend them in until they're just combined. Add a pinch of salt and stir to combine.
Pour the filling into the prepared springform pan. Firmly tap the pan against the counter to enable any trapped bubbles to rise to the top. Pierce any bubbles on top of the filling.
Position the Instant Pot steam rack in the Instant Pot inner pot. Add 1 cup (240 ml) of water. Carefully place the springform pan on top of the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing position and press the Pressure Cook button. Set the time to
When cooking is complete, let the pot sit for another 10 minutes, and then turn the valve to the Venting position to release any remaining pressure. Carefully remove the lid and take out the pan. Let it cool at room temperature for 10 minutes, and then run a small paring knife around the inner edge of the pan to release the crust. Remove the springform rim and place the cheesecake in the refrigerator to cool for at least 4 hours. Serve the cake with whipped cream if you'd like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 464 (78%)|
|Amt Per Serving||% DV|
|Total Fat 51.6g||69 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 269.1mg||83 %|
|Sodium 3862.6mg||133 %|
|Potassium 273.1mg||7 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 24.2g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 592
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