Bailey's Irish Cream Cheesecake

Crust: Place the Oreos in a food processor and run until they break into fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter; stir to combine. Pour the mixture into a 7"x3" push pan or springform pan and, using a glass or fingertips, press the crumbs into an even layer. Place the pan in the freezer while preparing the batter.

Batter: Add the sugar and cornstarch to a large mixing bowl and whisk together. Add the cream cheese and blend until smooth. Mix in the eggs one at a time until fully incorporated, then add the Bailey's and vanilla and beat until just combined. Remove the crust from the freezer, pour in the batter, and cover the pan with foil.

Cook: Add 1 1/2 cups water and a 3-inch trivet to the Instant Pot. Place the pan on the trivet and cook at high pressure for 40 minutes. When done, allow the pressure to release naturally, then carefully remove the cheesecake. Remove the foil and let it cool for one hour or until room temperature. Run a paring knife around the edge to separate it from the pan and refrigerate for at least 6 hours, preferably overnight. Push the cheesecake up from the push pan (or gently remove the springform outer edge).

Ganache topping: Prepare the ganache once the cheesecake has cooled and is ready to serve. Mix 1 tsp instant coffee with 1/2 tsp hot water until smooth; set aside. Add the chocolate chips to a small bowl. Heat the heavy cream in the Instant Pot on low sauté until it starts to simmer, then immediately remove from heat. Combine the chocolate chips, coffee mixture, and heated cream and whisk until smooth. Cool to room temperature, then pour the desired amount over the cheesecake. Chill in the fridge to harden slightly or serve immediately.