Servings: 10 to12 four-oz. jars

Crust: subheading: Crust:
1 1/2 cups of oreos, or other biscuits 1 ½ cups of oreos, or other biscuits
3-4 tbsp butter (depends how thick the crust is and how crumbly you want it) 3 to 4 tbsp butter (depends how thick the crust is and how crumbly you want it)
Filling: subheading: Filling:
2- 8oz blocks of cream cheese (I used the low fat but not fat free) AT ROOM TEMPERATURE 2- 8oz blocks of cream cheese (I used the low fat but not fat free) AT ROOM TEMPERATURE
1/2 C white granulated sugar ½ C white granulated sugar
1 tsp vanilla extract 1 tsp vanilla extract
2 eggs AT ROOM TEMPERATURE 2 eggs AT ROOM TEMPERATURE
1 1/2 C semi sweet chocolate chips 1 ½ C semi sweet chocolate chips

Line the bottom of a 7 inch springform pan with parchment paper and spray with cooking spray. Set aside.
In a food processor, crush the crackers/cookies until fine. mix with melted butter and press into the bottom of the springform with your fingers.
In a mixing bowl, cream the cheese until smooth.
Add in the sugar and vanilla and mix until smooth.
Add eggs, one at a time, just until incorporated.
Melt chocolate chips in the microwave in 15 second intervals until smooth and stir into cheesecake batter until mixed thouroughly and there's no marbling.
Spread batter in the cheesecake pan on the crust. My batter was pretty thick.
In the IP, pour in 2 cups of water and put trivet in.
20 min HP. 12 min NR
Cool for 10 minutes.
5 hours + fridge

for minis:  manual for 10 minutes,  qr.  for minis:  manual for 10 minutes,  qr.
lid on jars=loose (finger-tight).  lid on jars=loose (finger-tight).
easy to cut this recipe in half.  easy to cut this recipe in half.