Place the mini Oreos into a sandwich bag and hammer them with a rolling pin until they resemble biscuit crumbs. If you have any big bits left save them for later.

Mix the Oreo biscuit crumbs with the melted butter and rub them together until the mixture is like hard but wet breadcrumbs.

Use a little flour for the bottom and sides to stop it from sticking and then place the biscuit base in the bottom of the cake tin.

In a blender mix together a handful of fresh mint with 2 large Oreo biscuits until the Oreos are like breadcrumbs and you can’t see any big bits of mint.

In a mixing bowl and using a hand mixer, mix the sugar into the soft cheese until it becomes lovely and creamy.

Add the vanilla essence, the eggs, the icing sugar and mix with the low setting on the hand mixer until it is all well mixed in and has a lovely creamy texture that is similar to a white sauce.

Stir in with a wooden spoon the blended mint and Oreos from earlier.

Place the cheesecake mixture over the biscuit base and then smooth it down with a fish knife to prevent any bubbles so that it looks perfect.

Place 200ml into the bottom of your Instant Pot, place the steam shelf on top and the cake on top of this.

Put the Instant Pot lid on top and set it to sealing. Cook for 40 minutes on the manual setting and then a further 10 minutes on the keep warm. After it has finished its cool down manually remove the lid and using the steaming shelf for support remove the cheesecake tin.

Leave it on the side for an hour so that it can cool down before it is fridged.

Place the cheesecake in the fridge for 4 hours to cool and then remove from the fridge and decorate it. Add some sprinkled milk chocolate, chopped up Oreos and some extra fresh mint.

Serve.