Cheesecake Crust:

Cup of Yum
1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
2. Add all the crust ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
4. Freeze for at least 20 minutes.

Cheesecake Batter:

1. In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
2. Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
3. Add the eggs one at a time and beat after each addition until well combined.
4. Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
5. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.

Cook:

1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
2. Gently transfer the cheesecake pan on top of the trivet.
3. Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
5. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
6. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
7. Garnish with whipped cream and lime slices before serving.