Instant Pot Pressure Cooker Cheesecake

Ingredients

• 1 cup (100g) crushed graham crackers or Oreos
• 3 tbsp (42g) unsalted butter, melted
• Filling:
• 16 oz (450g) full-fat cream cheese, room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) sour cream, room temperature
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 2 large eggs, room temperature

Instructions:

1. Press crust mixture into the bottom of a 7-inch springform pan (sized to fit inside a 6-quart pressure cooker) and freeze for 15 minutes.
2. Beat cream cheese and sugar on low until smooth. Mix in sour cream, vanilla, and flour, then gently mix in eggs one at a time.
3. Pour batter over the crust and cover the top of the pan loosely with foil (to prevent condensation from dripping onto the surface).
4. Pour 1 cup of water into the bottom of the pressure cooker pot, place the trivet inside, and lower the pan onto the trivet using a foil sling.
5. Seal the lid and cook on High Pressure for 28 minutes, followed by a 10-minute natural pressure release. Remove, blot any moisture on top with a paper towel, cool to room temperature, and chill for at least 4 hours.