Spray the inside of a round baking dish with non-stick cooking spray.
In a small bowl, combine the 12 crushed Oreos and melted butter. Pour into the prepared baking dish and press the crumbs into an even layer on the bottom.
Place the dish in freezer while you prepare the cake filling.
In a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, making sure to fully incorporate each before adding the next.
Add the flour, heavy cream, and vanilla and mix until smooth. Fold in the 10 chopped Oreo cookies making sure to combine well.
Pour the batter into the prepared baking dish and cover the top with foil.
Pour 1 1/2 cups of water into the removable cooking pot. Place the cheesecake dish on the cooking rack and carefully lower the dish into the pot.
Close and lock the lid and set the valve to the “PRESSURE” position. Pressure cook on HIGH for 35 minutes.
When the cooking time is done, cancel the Keep Warm function and turn the cooker off to naturally release pressure. This can take about 10-15 minutes.
Carefully remove the cheesecake from the pot to and remove the foil to allow the cheesecake to cool to room temperature.
Once the cheesecake has cooled, place in the freezer for at least 8 hours.
Top with chopped Oreo cookies and serve. You can also add a layer of cool whip or drizzle with chocolate sauce.