Pour crushed Oreos into the spring form pan then pour melted butter on top. Mix together with fingers and and add more crushed Oreos if too oily. Press the crust into pan firmly.
Place crust in Freezer while working on other ingredients
Prepare Raspberry Sauce
Wash Raspberries and pat dry
Add Raspberries and 1/4 cup sugar to a food processor and blend until pureed
Strain the Raspberry sauce to remove seeds and set aside
Make the Cheese Filling
In a large mixing bowl place sugar, room temp cream cheese, salt, and corn starch.
Mix with a hand mixer until just combined
Add one egg and mix until just combined
Add the second egg and mix until just combined
Add white chocolate chips and raspberry sauce. Mix until just combined
Transfer the cream cheese filling to the spring form pan.
Cook
Cover the pan tightly with foil
Pour 1 1/2 Cup of water into the instant pot
Place the cheesecake onto the trivet and place the lid on the pot.
Set the instant pot to high pressure for 34 minutes.
When the beeper goes off, allow the pressure to naturally release for 5 minutes.
Add Topping
While the pressure is naturally releasing prepare the topping.
In a small bowl combine, powdered sugar, vanilla, and sour cream.
Remove the cheese cake from the instant pot and remove the foil carefully. The cheese cake will be a little damp. That is ok.
Pour the sour cream topping on top of the cheese cake and gently spread to cover cake
Chill
Chill overnight in the fridge. I like to place the entire springform pan in a large pot to ensure it is safe.
Samantha 
