• Spray a 7 or 8 inch springform pan with nonstick baking spray and set aside. Add 1 cup of water to the bottom of your instant pot and then place the trivet in the pot.

Prepare Graham Cracker Crust

• Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of the prepared springform pan and about an inch or two up the sides. Cover tightly with plastic wrap and place in the freezer while you prepare the cheesecake filling.

Prepare Cheesecake

• In a large mixing bowl or the bowl of a stand mixer, beat together the cream cheese and sugar until smooth and combined, about 2 to 3 minutes on medium speed.
• Mix in the sour cream and vanilla extract and continue beating, just until smooth. Do not overmix.
• Add the eggs, one at a time, mixing on low speed or with a spoon just until incorporated. Do not overmix.
• Stir in flour and heavy cream just until combined.
• Remove the crust from the freezer and remove the plastic wrap.
• Pour the cheesecake filling into the crust. Gently tap the springform pan on the counter several times to bring any bubbles to the surface. Continue tapping gently until all of the bubbles have popped. If you have any stubborn bubbles, use the tip of a knife to pop them.
• Cover the top of the pan with a paper towel. Make sure the paper towel is long enough that it can be wrapped under the pan. Note, the paper towel should not be touching the cheesecake. (The paper towel will absorb any excess moisture.) Cover the cheesecake loosely with aluminum foil, using the foil to keep the paper towel in place.
• Create a foil sling for the instant pot by folding heavy duty foil into two strips about 18 inches long. Place the two strips crosswise (they should form an X) underneath the cheesecake and then use the sling to lower the cheesecake into the instant pot. (Slings are really useful with instant pots so consider purchasing a silicone sling.)

Pressure Cook Cheesecake

• Seal the instant pot and set to pressure cook for 24 minutes. Allow the instant pot to naturally release steam for 10 full minutes before releasing the rest of the pressure manually.
• Carefully lift the cheesecake from the instant pot using the foil sling and then carefully remove the foil and paper towel from the top of the cheesecake.
• Look for the outside edge to be set and the center to have a slight jiggle to it. You can use a thermometer in the middle of the cheesecake, you’re looking for 140°F-150°F. If the cheesecake is not fully cooked, return to the instant pot and pressure cook for an additional 5 minutes.
• Bring the cheesecake to room temperature, sitting out for at least 2 hours. Run a knife gently around the edge of the pan to release the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight
• Remove the cheesecake from the springform pan, garnish as desired and serve.