Servings: 16

24 oz softened cream cheese 24 oz softened cream cheese
2¾ sticks softened unsalted butter 2¾ sticks softened unsalted butter
2 room temperature eggs 2 room temperature eggs
1 room temp egg yolk 1 room temp egg yolk
2 tablespoons room temp sour cream 2 tablespoons room temp sour cream
22 Oreo cookies 22 Oreo cookies
1 (18 oz) Duncan Hines French Vanilla Cake Mix 1 (18 oz) Duncan Hines French Vanilla Cake Mix
2 - 3.4 oz box chocolate instant pudding 2 - 3.4 oz box chocolate instant pudding
1 - 3.4 oz box vanilla instant pudding 1 - 3.4 oz box vanilla instant pudding
¾ cup unsweetened cocoa powder ¾ cup unsweetened cocoa powder
16 tablespoons + 1 teaspoon melted butter 16 tablespoons + 1 teaspoon melted butter
¼ teaspoon salt ¼ teaspoon salt
½ cup granulated sugar ½ cup granulated sugar
5 eggs 5 eggs
2 cups cake flour 2 cups cake flour
2 cups powered sugar 2 cups powered sugar
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1 cup milk 1 cup milk

Crumb Topping - Preheat oven to 325 degrees.
Using a fork incorporate ¾ stick softened butter, 1 cup flour, and 1 pk of dry chocolate pudding mix.
Mix well. Crumble by hand or use a food processor.
Using a fork incorporate ¾ stick softened butter, 1 cup flour, and 1 pk of dry vanilla pudding mix.
Mix well. Crumble by hand or use a food processor.
Place on one cookie sheet each (or half and half on large cookie sheet) and bake at 325 for appx 15 minutes.
Place in fridge.
Pressure Cooker Cheesecake -Line the outer perimeter of an 8" Wilton pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crush 22 Oreo's and incorporate 5T melted butter, press into the bottom of your springform pan.
In a food processor, process 16 oz cream cheese for about 30 seconds.
Add 2T sour cream and ¼t salt. Process few seconds.
Add ½ cup sugar. Process few seconds.
Scraping the sides as needed, add 1 egg. Process. Add second egg. Process. Add yolk and 1 tsp vanilla. Process until completely smooth.
Pour into prepared pan.
Cover pan with folded paper towel, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
Add two cups water to pressure cooker. Place trivet in pot along with foil sling,  then lower pan centered on sling, making sure there is ample room around the sides of the pan for steam to rise.
Cook for 40 minutes on high pressure, natural pressure release.
meanwhile, prepare chocolate cake - Preheat oven to 350 degrees.
Grease or spray two 8" aluminum cake pans.
Stir together cake mix and 1 pk dry chocolate pudding mix.
Add 11 tablespoons + 1 teaspoon (or ⅔ cup) melted butter, 1 cup milk, ¾ cup cocoa powder, and 5 lightly beaten eggs.
Mix thoroughly, about 2 minutes on medium.
Pour evenly into prepared pans.
Bake for 28 to 30 minutes, or until toothpick comes out clean.
Cool for 10 minutes in pan then remove to cooling rack.
Once pressure is fully released, lift cheesecake out of pressure cooker by sling handles and place on a rack to cool.
If there is any water on cake use corner of paper towel to absorb it. The cake will still jiggle perfectly in the middle.
Cream Cheese Icing - In a large bowl, beat together 1 stick unsalted softened butter and 4oz cream cheese with an electric mixer.
With the mixer on low speed, add 2 cups powdered sugar, a cup at a time, until smooth and creamy.
Beat in 1t vanilla extract.
Assemble the cake - Place one chocolate cake, a thin layer of icing.
Next place the cheesecake on top of that. Another thin layer of icing.
Place the other chocolate cake and now add a thin layer of icing on the top.
Then add the crumble and cover the cake on all sides!
Garnish with chocolate pieces, if desired, and enjoy!