Crush up the oreo thins and add them to a bowl. Add the butter in with the oreo thins and mix well. Set the bowl aside. (this is for the cheesecake crust)
Add the room temperature cream cheese and the eggs to a bowl and mix well.
Once combined, stir in the brown sugar.
Add vanilla extract and heavy whipping cream.
Mix in the peanut butter and cream together well.
Spray a springform pan with nonstick spray and line with parchment paper. Add the crushed oreo cust into the springform pan and press it down.
Pour the cheesecake mixture into the springform pan. Sprinkle ½ cup of Brown Sugar and walnuts directly on top. If you have excess cheesecake mixture, pour it on. Put the lid on the springform pan.
Place a trivet ito the Instant Pot and pour ½ cup of water inside.
Place the springform pan on the trivet.
Cover with the AIr Fryer lid and bake at 325 F for 40 minutes.
When time is up, take out the cheese cake.
Add toppings and serve :)
Video
Notes
Instead of springform, you can use a disposable aluminum foil pan.
Grind the Oreo thins thoroughly so that they're a fine consistency and crumble texture.
You can leave the walnuts out or change them for pecans.
If the top of your cheesecake has cracks, it may mean that you cooked it too long.
I like to use creamy peanut butter, but you could also use crunchy peanut butter or even almond butter as well.
Drizzling caramel sauce or even adding some melted chocolate chips on top is never a bad idea.