Peppermint Bark Cheesecake

Crust: Place 25 Mint Oreo Thins in a food processor (if using regular Oreos instead of thins, scrape the filling out of half the Oreos and discard). Run until the cookies break into fine crumbs. Add the crumbs and melted butter to a bowl and stir to combine. Pour into a 7"x3" push pan or springform pan and, using fingertips, press into an even layer. Place in the freezer while preparing the batter.

Batter: Add the cream cheese, sugar, and cornstarch to a medium bowl and beat until smooth. In a microwave-safe bowl, combine the white chocolate chips and heavy cream; microwave 25 seconds, then whisk until completely smooth (if not melted after a minute of whisking, microwave in 10-second intervals, stirring between, until smooth). Let the white chocolate mixture cool until warm (not hot), then fold into the cream cheese mixture until fully combined. Add the eggs and vanilla and beat until just combined. Crush 1-2 candy canes in a clean food processor (or use store-bought candy cane bits). Sprinkle 2 Tbsp candy cane bits and 1/8 tsp salt over the batter and gently fold in with a rubber spatula until just combined. Optional: tap the bowl on the counter to raise air bubbles, then burst them with a fork or toothpick. Remove the crust from the freezer and pour in the batter.

Cook: Add 1 1/2 cups water and a 3-inch trivet to the Instant Pot. Cover the cheesecake with foil and place on the trivet. Cook at high pressure for 40 minutes, then allow a natural pressure release. Turn off the Instant Pot and carefully remove the cheesecake. Remove the foil and let 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). Serve and enjoy.