Instant Pot Cheesecake

For the Crust:

1. Lightly grease a 7-inch springform pan with butter or baking spray.
2. In a medium bowl, stir together the crust ingredients until the crumbs feel like wet sand. Add to the pan and press firmly into an even layer (do not press up onto the sides of the pan) using the bottom of a cup. Place the crust in the freezer while making the filling.

For the Filling:

1. Using an electric mixer, beat the cream cheese in a large bowl until smooth. Add the sugar and beat until well combined. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl between each egg. Add the sour cream, flour, vanilla, and salt and beat until smooth.
2. Pour the filling over the frozen crust. Gently tap the pan several times on the counter to remove any large air bubbles. Tightly cover the pan with foil.
3. Place the trivet in the bottom of the Instant pot and pour in enough water just to cover the feet of the trivet (about 1 cup).
4. Make a sling for the cheesecake by folding a 20-inch long piece of foil in half lengthwise, and in half again. Place the pan in the center of the sling and carefully lower the pan onto the trivet. Fold down the excess foil to ensure the lid closes properly.
5. Close the lid and seal the steam valve.
6. Cook under high pressure for 35 minutes. Let the pressure naturally release for 10 minutes, then quick-release any remaining steam. Carefully remove the pan from the pot using the sling and place it on a wire rack. Uncover the cheesecake and cool it completely.
7. Cover loosely with plastic wrap or foil and refrigerate for 8 hours or overnight. When ready to serve, run a thin knife around the edge of the cheesecake, and remove the sides of pan. Slice with a warm knife for the cleanest cuts.