Instant Pot White Chocolate Peppermint Cheesecake is a perfect balance of white chocolate and mint. Sweet, but not too sweet, and you can still taste the cheesecake. A wonderful Holiday cheesecake!
If using a 2" high pan or a 6" pan, line the sides with parchment that stands above the rim at least 2 1/2". This will give the extra batter room, and contain the cheesecake when it rises.
Add the sugar and pulse several times until the cookies turn into fine crumbs.
In a microwave safe bowl, add the white chocolate chips and heavy cream. Heat for 25 seconds in microwave. Stir very well and put back in for another 25 seconds. Stir very well again. It may take a couple minutes of stirring to become creamy, which is what you want.
Let it cool to luke-warm, then stir in the sour cream (which helps cool it), and add it to the cream cheese mixture.
Add the peppermint extract and the corn starch. Pulse several times to combine. Then process for a minute to make it smooth and creamy.
Press the Manual (or Pressure Cook) button/dial and then the + or - button to choose 45 minutes.
After the cheesecake is cooled and set, you can remove it from the pan and decorate, if desired.
Drizzle over the cooled cheesecake and let set up in the refrigerator.
A 6 inch pan, if you can get all of the filling into it, will take about 5 minutes longer to cook.
An 8 inch pan will take about 5 minutes less cook time.
Altitude affects cook time.