In a bowl mix the Oreo crumbs with the melted butter

Mix the softened cheese together with the sugar, sour cream, flour, lemon juice and whipping cream

Add 2 of the 3 tbsps of Rose syrup

Add the eggs in one at a time and beat to incorporate

Add another tbsp of syrup and give it a light mix

Scrape it into the cheesecake pan and cover(see video)

Add one cup of water to the instant pot and insert the cake in

Set the instant pot on pressure cook mode

Set to sealing mode and set the timer for 30 mins

Allow the pressure to naturally release

Chill the cheesecake for 4 hrs to overnight

To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts

Serve with a dollop of ice cream or cream and slivered almonds