Spray springform pan with non-stick cooking spray

Add 20 oreos to a food processor and pulse 15 seconds. Mix oreos with butter

Pour oreo mixture into a 7” springform pan. Use a spoon to press the crust down flat. Place into freezer to set for 5 minutes

In a bowl, mix cream cheese, sugar, brown sugar, heavy whipping cream, maple extract, pumpkin puree, and pumpkin pie spice.

Mix on high until well combined. 

Add flour and 1 egg at a time to the mix.

Blend for an additional 15-20 seconds.

Lightly crush remaining oreos and fold into cake mixture.

Pour mixture into the springform pan and cover with foil.

Add 1 ½ cups of water to the instant pot

Using a trivet or foil spring, lower the cake into the instant pot and seal

Cook on high pressure for 40 minutes. Allow natural release for 15 minutes.

Do quick release to release any remaining pressure/steam.

Allow cake to cool to room temp, then place into the fridge for at least 4 hours before serving

Garnish with more crushed oreos, chocolate, caramel, or all of the above!