• Mint Oreo Cookies • Sugar • Melted Butter
Filling and Garnish • Cream Cheese • Sugar • Eggs • Creme de Menthe • Lemon Zest • Egg Yolk • Whipping Cream • Chocolate Sundae Sauce
Crush the Mint Oreo Cookies, and blend well with melted butter and sugar. Press into a prepared pan and chill in the refrigerator.
Blend cream cheese, sugar, creme de menthe and lemon zest until creamy. Add eggs one at a time, followed by the cream, mix just until it disappears. Pour onto the crust.
Place cheesecake on a trivet inside the Instant Pot. Top with a paper towel and foil and pressure cook for 40 minutes. Refrigerate overnight before garnishing.
Pour your favorite chocolate sundae sauce around the top edge of the cheesecake. Top with extra Mint Oreo Cookie crumbs and Chocolate Mint Cups.