Crust Directions

Cup of Yum
1. Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray.
2. Using a large bowl mix the melted butter and graham cracker crumbs.
3. Mix in the blue food coloring until combined.
4. Press the crust into the springform pan.
5. Place into the freezer while you make the cheesecake mixture.

Vanilla Cheesecake Directions

1. In a small bowl, whisk together the sugar and cornstarch until combined.
2. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
3. Beat in the eggs 1 at a time until combined.
4. Beat in the vanilla bean extract.
5. Pour cheesecake mixture into the crust.
6. Cover with foil.
7. Fill the instant pot with 1 cup of water.
8. Place a trivet inside.
9. Place the springform pan onto the trivet.
10. Close the lid and set to sealing.
11. Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
12. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
13. Carefully remove from the pot and place onto a wire rack and allow to cool completely.
14. Place into the fridge overnight.

Whipped Cream Directions

1. Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form.
2. Pipe dollops along the edge.
3. Scoop Cherry Pie Filling into the center of the cheesecake.
4. Cut and serve!