Wrap the bottom of a 7 inch spring pain in aluminum foil, spray the foil with non-stick cooking spray.

In a small bowl stir together 12 crushed Oreos and melted butter. Add crust mix to the pan and press crust mix into bottom of pan. Put pan in freezer for 10 to 15 minutes.

Using a stand up mixer (Or hand mixer as I will have to use) beat cream cheese until smooth than add sugar and mix until well combined. Add in eggs one at a time fully mixing in each egg before adding another. Once eggs are mixed in add flour, heavy cream and vanilla and mix until smooth. Once mix is smooth, fold in 8 chopped oreos than pour batter into crust pan.

Cover pan top with aluminum foil and pour 1 1/2 cups of water into the instant pot afterwards add the trivet to pot. Take a 20 inch piece of aluminum foil, fold in half lengthwise twice to form a sling.

Place cheesecake pan in the middle of the sling and very carefully lower into the pot. Make sure to fold down any excess foil so pot lid can seal.

Lock lid, cook on high pressure for 40 minutes (Use chicken setting and set to medium).

When pot beeps, hit cancel, turn off pot, release pressure naturally for 10 minutes than do an instant release.

Using sling, remove cheesecake from the pot, set on the counter, cool to room temperature than move pan into the fridge and let chill for 8 hours or over night.

When ready to serve, top with whipped cream, chopped oreo cookies and chocolate drizzle (optional.)

Enjoy!