Preparation Steps

• Mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 7-inch springform pan.
• In a large bowl, beat cream cheese and sugar together until smooth and creamy.
• Add eggs one at a time, mixing well after each addition. Then add sour cream and vanilla extract, mixing until fully combined.
• Pour the cream cheese mixture over the crust in the springform pan.
• Add 1 cup of water to the Instant Pot and place the trivet inside. Set the springform pan on the trivet.
• Seal the lid and set the Instant Pot to manual high pressure for 35 minutes.
• After cooking, allow a natural pressure release for 15 minutes, then release any remaining pressure manually.
• Remove the cheesecake from the Instant Pot and refrigerate for at least 4 hours before serving.