Ingredients
Scale
- 1 sleeve graham crackers (9 whole crackers)
- 4 tablespoons butter (melted)
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- ½ cup sour cream
- 10 vanilla sandwich cookies
- 2 tablespoons dry strawberry Jello mix
- ¼ cup strawberry topping
Instructions
- Prepare a 7” springform pan with nonstick spray. Crush graham crackers in a food processor, then mix with melted butter and salt. Press into the bottom of the pan and freeze.
- Cream softened cream cheese with sugar and flour until smooth. Mix in sour cream, vanilla, and eggs one at a time until combined.
- Pour batter into the crust, cover with foil, and cook in an Instant Pot for 35 minutes on high pressure followed by natural release.
- Allow cooling before refrigerating for at least four hours or overnight.
- For topping, pulse vanilla cookies into crumbs, combine half with Jell-O powder and whipped cream.
- Pour strawberry topping over chilled cheesecake and sprinkle crumble mixture on top before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Use high-quality ingredients for the best flavor. Ensure all ingredients are at room temperature to avoid lumps. Experiment with toppings like chocolate drizzle or fresh fruit.