The family will love you for this super delicious Oreo Cheesecake!
Combine butter and crushed biscuits (leave a quarter of the biscuits to stir through the cream). Press mixture evenly into the base of spring-form pan. Place in fridge.
Whiz cream cheese and castor sugar together until smooth (or simply combine with a potato masher).
Mix in eggs, 1/4 of the oreo mixture and vanilla.
Remove the pan from the fridge and evenly spread the cheesecake mixture over the set base.
Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2.
Once at pressure, lower heat and cook for 15 minutes.
After 15 minutes, place under a cold tap to quickly reduce pressure. Lift cheesecake out (it will still be a bit wobbly).
Allow to cool for 10 minutes. Remove the silicone sides and place the warm cheesecake in the fridge to set (approx 1hr).
Decorate with strawberries or your favourite toppings. Slice and enjoy!