Cheesecake Crust:

Cup of Yum
1. Lightly coat a 7x3-inch springform pan with nonstick spray and set it 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 to the middle of the pan edges.
4. Freeze for at least 20 minutes.

Cheesecake Batter:

1. Using a hand mixer, beat the cream cheese in a large bowl until light and fluffy at low to medium 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 the crust from the freezer and pour the 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 to the top of the trivet.
3. Select the manual setting and adjust the pressure to high. Set the time to 35 minutes.
4. After cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
5. Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
6. Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.
7. Garnish with whipped cream and lemon slices before serving.