First you want to prepare your crust by placing your oreo cookies in a food processor and process until you have fine crumbs.
prepare a 6″ spring form pan by spraying with nonstick spray. You can even go an extra step and add a piece of parchment paper to the bottom.
Pour your cookie crumbs into the bottom of the pan and press down with spoon. Place your crust in the freezer until you are finished with your filling.
Place your cream cheese in the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and mix until light and fluffy. Make sure there are no lumps at all left in this part. Mix for around 3-5 minutes.
Next, add in your sugar 1 tbsp at a time and make sure it is all combined.
Add in the vanilla extract and sour cream. Mix well until combined. Scrape down the sides of your bowl before the next step.
Finally, add in your eggs. For this step, it is important that you mix as little as possible. Add in one egg at a time and only mix long enough until the egg is completely combined into the rest of the mix.
Pour cheesecake mix into your spring form pan and tap against the table a few times.
Now it is time to make the topping. Place the water and jam into a microwave safe bowl and microwave on high for 30 seconds. The mixture should be very thin. Place the mixture into a Zip-Lock bag and cut a small hole in one corner.
You can get creative and put dots in a spiral along your cake or you can just make random swirls on top. Get creative!
Cover your spring form with aluminium foil and seal as best as you can to keep water from getting to your cake.
Place 1 cup of water and a trivet into your instant pot.
Place the cheesecake on top of trivet and place your lid on and make sure it is in the sealing position.
Set for high pressure for 35 minutes. Allow for a natural release.
Once you can take the top off, CAREFULLY remove the cheesecake and allow to cool completely on the counter, then place in the refrigerator for at least 5 hours, but best overnight.
Serve and Enjoy!