Instructions:

• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of your springform pan.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar, mixing until well incorporated. Add the eggs one at a time, making sure to beat well after each addition. Mix in the vanilla extract and the scraped seeds from the vanilla bean, followed by the sour cream and heavy cream. Continue mixing until the batter is completely smooth and creamy.
• Pour the cheesecake filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Cover the top of the pan tightly with aluminum foil.
• Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside and carefully set the springform pan on top. Lock the lid and set the Instant Pot to cook on high pressure for 35 minutes. Allow for a natural pressure release for about 10 minutes.
• Once the pressure is released, remove the cheesecake from the Instant Pot and let it cool at room temperature for about 30 minutes. Refrigerate for at least 4 hours, preferably overnight.
• Once chilled, carefully remove the cheesecake from the springform pan. Top with your favorite toppings and serve.