Oreo Cheesecake

1. Line the base of a 7-inch cheesecake or springform pan with a parchment paper round. Grease inside of pan and parchment round with 1 tablespoon softened butter.
2. Pulse cookies in a food processor until cookie crumbs have a sandy texture. Measure 3/4 cup crumbs and set aside; leave remaining crumbs in food processor.
3. Pour 1/4 cup melted butter into food processor and pulse until combined, 5 to 10 pulses.
4. Press crumb mixture firmly into base and 2 inches up the sides of prepared cheesecake pan.
5. Blend cream cheese, sugar, vanilla extract, and salt together in food processor until smooth. Add eggs one at a time, blending until just-combined. Add half of the reserved cookie crumbs with last egg and blend until filling is just mixed.
6. Pour filling into cheesecake pan. Cover pan tightly with aluminum foil.
7. Pour water into inner steel pot of pressure cooker and place trivet in pot. Lower cheesecake pan onto trivet.
8. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 35 minutes. Let pressure release naturally.
9. Transfer cheesecake to a wire rack to cool completely. Run a knife along sides of pan and invert pan over a plate to remove cheesecake. Place cheesecake in refrigerator until chilled and set, at least 8 hours or up to overnight.
10. Drizzle fudge sauce over cheesecake and top with remaining Oreo crumbs.

Mealthy Tip: Leftover cheesecake freezes well! Just wrap whole cheesecake or individual slices in plastic wrap or place in a freezer-safe container. Defrost in the refrigerator or bring to room temperature.