Butterfinger Cheesecake (Instant Pot)

Josie Smythe

~by Kimberly Willey-Panter
www.facebook.com/groups/InstantPotCommunity/permalink/146...

10 to 12 crunched up Oreo cookies, with filling

2 t. Butter

16 oz. cream cheese

½ C. + 1 T. white sugar

¼ t. Salt

½ t. Vanilla extract

1T. Flour

½ C. Sour cream

2 large eggs

2 regular size Butterfinger candy bars

Leave cream cheese & eggs out 2 hrs. to room temp.

Crush Oreos; melt & add butter, place & press in bottom of 7" push pan or spring form pan that has parchment paper on bottom & sprayed with cooking spray. Put in fridge.

Mix in electric mixer cream cheese & sugar. Scrape sides of bowl frequently.

Add vanilla, flour, sour cream, scrape bowl.

Add eggs one at a time.

Stir in by hand 1 crumbled Butterfinger.

Pour batter in pan over crust. Cover with foil.

Add 1 C. water to IP. Place pan on trivet, lock lid in place,set on Manual for 28 min. NPR for 10 to 15 min.,

Cool & then refrigerate overnight.

Remove from pan, sprinkle other crumbled Butterfinger on top, I then drizzled it with a store bought chocolate icing tube.

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