Step 1

In a food processor or mixer, using the pulse mode simply grind the Oreos until it resembles a sand like texture.

Step 2

Add in melted butter and combine it looks like a wet sand and when you press a little amount in your palms it should retain its shape.

Step 3

Add 1 tbsp plus 1 tsp of this crushed oreos to the base of 8 mason jars and press firmly for it to set.

Step 4

Keep it in the fridge whilst you start preparing the cheesecake batter.

Step 5

Beat the softened cream cheese and sugar until it is smooth and creamy. Keep aside

Step 6

In a separate small bowl, whisk eggs, lemon juice and essence together.

Step 7

Add in the egg mixture to the cream cheese in 2 batches and beat until it is well combined and smooth again.

Step 8

Add the green food colouring and mix to combine.

Step 9

Finally, fold in the choco-chips and divide the batter between 8 mason jars right up to the centre of the jar leaving space for ganache and the cream.

Step 10

Cover it with aluminium foil on top and keep it ready.

Step 11

Add 2 cups of water to the base of your instant pot.

Step 12

Place the instant pot trivet and then the mason jars. I could place 5 jars in one go.

Step 13

Set the valve to sealing.

Step 14

Press Manual/Pressure Cook and set the timings to 6 mins.

Step 15

Allow natural depressurizing.

Step 16

Take the mason jars out carefully and place the remaining 3 jars for the same timings.

Step 17

The baked cheesecakes should have a slight wobble in the centre like a jelly with firm corners around.

Step 18

Allow it to come to room temperature around 15 mins before placing it in the fridge to chill for a minimum of 2 hours preferably overnight.

Step 19

Chop the chocolates finely. Take it in a microwave-safe bowl along with the cream.

Step 20

Microwave until the chocolate is all melted and combined with the cream for around a minute in a interval of 15 seconds.

Step 21

Alternative you can also mix them up using a double boiler method.

Step 22

Pour this on top of your cheesecake after the chilling time. Make sure it is not hot or else you will end up melting the cheesecake.

Step 23

Let is sit in the fridge for 30 mins to set completely.

Step 24

Add some whipped cream on top along with chocolate shavings and mint leaf as part of garnish.