Instant Pot Cheesecake

FOR THE CRUST:

1. Spray a 7X3 springform pan with a non-stick cooking spray and make sure that the springform pan will fit in your instant pot.  Then set it aside.
2. Place the graham cracker sheets in a food processor and process until they are formed into small crumbs.  If you do not have a food processor, place the graham crackers in a sealed ziplock bag and roll with a rolling pan to crush the graham crackers.
3. Place the crumbs in a large mixing bowl and then stir in the melted butter and brown sugar until well combined.  Then press this mixture into the bottom of your springform pan and push the mixture down to form a single layer at the bottom of a pan and have it go up the sides of the pan approximately 1 inch.
4. You can also use a measuring cup or the bottom of a glass to press the mixture down into the pan.
5. Place this mixture into the freezer while you form the cheesecake layer.

FOR THE CHEESECAKE LAYER:

1. Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer until the mixture is light and fluffy.
2. Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.
3. Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.
4. Tap the bottom of the pan on the counter to make sure that there are no air bubbles and to ensure that the layer is even.

TO PRESSURE COOK:

1. Place the trivet that came with a 6 quart instant pot to the bottom of an instant pot.  Then add in 1 1/2 cups water.
2. Gently place the springform pan on top of the trivet in the instant pot.  Then cover the springform pan with a piece of foil making sure to secure it on the sides so that the foil does not move while it’s cooking.
3. Place the instant pot lid on top.  Set the valve on the lid to the sealing position.  Cook on high pressure for 35 minutes.  After the cook time, allow the pressure to release naturally from the instant pot for 30 minutes.  Then manually release the remaining pressure from the instant pot.
4. Carefully remove the springform pan from the instant pot and move to a cooling rack to cool for at least 1 hour.
5. Then put the pan with the cheesecake in the refrigerator for at least 6 hours (I usually just put it in overnight).
6. To remove the cheesecake from the pan, run a knife around the edge of the cheesecake.
7. Then carefully remove the sides of the springform pan.
8. Serve topped with the cherry pie filling and enjoy!