• Before getting started, spray a 9-inch springform pan with nonstick cooking spray. You'll also want to go ahead and make your homemade raspberry sauce ahead of time.

Make the Chocolate Cookie Crust

• Start by scraping the icing off of your Oreo cookies. Crush them up 'til the consistency resembles bread crumbs. I like to place the cookies in a plastic bag and then beat them with a rolling pin to crush them.
• Next, use a fork to mix the chocolate cookie crumbs and melted butter in a medium mixing bowl 'til well combined.
• Press your cookie mixture into the springform pan that you greased up in the first step, making sure to cover both the bottom and the sides. Set aside.

How to Make the Filling

• Start by mixing together the cream cheese, cane sugar, vanilla extract, almond extract and sour cream in a large mixing bowl. I like to use my electric stand mixer for this step.
• Add the beaten eggs to the mixture, mixing 'til well combined.
• Next, pour roughly 1/2 of the cheesecake batter into the chocolate cookie crust that you already prepped.
• Then spoon roughly 1/2 of the raspberry sauce in small dollops all around on top of the batter, as shown in the picture below.
• Use your spoon to sort of swirl the raspberry sauce around into the batter.
• Now add the rest of the cheesecake batter and then the rest of the raspberry sauce on top, swirling it around into the batter just like before. That's it!

How to Cook Raspberry Swirl Cheesecake in the Instant Pot

• First off, add 1 & 1/2 cups of water to the bottom of your Instant Pot.
• Insert the wire rack and trivet into the bottom of the pressure cooker.
• Place your raspberry cheesecake onto the trivet in the bottom of the Instant Pot. I like to fashion up an aluminum foil sling underneath the pan for this step. This helps me lower the pan down into the cooker. Be sure to leave the sling in place in the Instant Pot, as you can use it to lift the cheesecake out when it's done!
• Loosely cover the cheesecake with aluminum foil, and then put the lid back on your Instant Pot. Set it to "Pressure Cook" or "Manual" for 35 minutes, letting it naturally release.
• Once the time has passed and the pressure cooker has naturally released, remove the lid from your Instant Pot. Use that same foil sling that you left under the pan to lift your raspberry cheesecake out of the pressure cooker, and then let it cool completely on the counter, leaving the aluminum foil cover in place.
• Once cooled, transfer the covered cheesecake to the refrigerator to chill for 4-6 hours or overnight.
• That's all! Slice and serve your Instant Pot raspberry cheesecake with a big dollop of whipped cream!