Preheat your oven to 350 degrees/F.

Add Oreos to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.

Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.

Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.

Slowly pour in the sugar and flour and mix until just combined.

Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,

Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.

Add the eggs one at a time and mix just until the yolk disappears into the batter.

Fold in the crushed Oreo pieces with a spatula.

Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.

Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,

Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.

Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.

Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Add the white chocolate and heavy cream into a microwave safe bowl and microwave at 30 second increments, mixing in between, until smooth. Cool for about 5 minutes.

Once the cheesecake is set, pour the ganache on top and smooth. Top with whipped cream and crushed Oreo's and serve.

Store any left over cheesecake in the refrigerator for up to three days.