Instructions

• Spray a 6-inch springform pan with non-stick cooking spray. Wrap the outside of the pan in a layer of aluminum foil to prevent steam/water from entering; set the pan aside.
• If you do not have a silicone Instant Pot sling, make a sling from heavy-duty aluminum foil by folding a long strip of foil several times until it is sturdy enough to form two long handles that extend past the pan so you can lift it out of the pot.
• In a small bowl, combine ¾ cup graham cracker crumbs, 1 ½ tablespoons melted butter (1 tablespoon plus 1 1/2 teaspoons), and 1 ½ tablespoons sugar. Stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan and about 1 inch up the sides. Use the bottom of a measuring cup or a flat spatula to pack the crust tightly.
• If you have a prepared cheesecake filling, pour or scrape it into the crust-lined pan and smooth the top with an offset spatula. If you do not have the filling ready, cover and refrigerate the crust until you are ready to fill and cook.
• Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet in the pot, then set the foil or silicone sling over the trivet so the sling handles extend out of the pot. Set the prepared springform pan on the sling.
• Close and seal the Instant Pot lid. Set the cooker to high pressure and cook for 25 minutes. When the cook time ends, allow the pressure to reduce naturally (do not quick-release).
• When the pressure has fully released, carefully lift the cheesecake out of the Instant Pot using the sling handles. Remove the foil from the pan if desired. Gently dab any moisture on the cheesecake surface with a paper towel.
• Let the cheesecake cool to room temperature on a cooling rack. Once cooled, refrigerate the cheesecake and chill overnight for best texture before serving.