Crush the Vanilla Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well
Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom.
Press up the sides just a bit
Put in the refrigerator to chill while you make the filling.
Using your mixer, blend the cream cheese, sugar, and lemon zest until creamy.
Add the eggs and egg yolk, one at a time, blending lightly.
Add the cream, and blend this by hand, just until it disappears
Pour half of the cream cheese filling onto the crust
Drop 2 tbsp cranberry sauce over the top. Pull a stick or skewer lightly through the top to create a marbled effect.
Pour the remainder of the cream cheese filling on top and do the same with the rest of cranberry sauce.
Getting the Instant Pot Ready
Pour one cup of water into the bottom of the pot
Place the trivet in the bottom of the pot
Put the cheesecake on top of the trivet inside the pot
lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that
Close the pot and make sure the vent is set to 'seal'
Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes
Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered
Refrigerate overnight before garnishing
White Chocolate Ganache
Put the chocolate chips in a small bowl
Put the cream in a medium saucepan, and cook over medium heat until its foamy but not sticking to the pot
Pour the hot cream over the chocolate chips, wait about 20 seconds and then stir until the chocolate is glossy. The ganache is ready to use when it reaches 35 degrees F.
Spoon the Ganache around the edge of the cheesecake so that it drips down the sides. Spread the ganache over the top of the cake and let it set.
Decorate with Sugar Frosted Cranberries