2(8-ounce packages)full-fat cream cheeseat room temperature
½cupfull-fat sour creamat room temperature
2eggsat room temperature
For Graham Cracker Crust
Spray a 7x3-inch springform pan with nonstick cooking spray. Set aside. If baking crust, preheat the oven to 325°F.
Place the graham crackers in a storage bag and roll them with a rolling pin until finely ground. Measure out 1 cup of crumbs and place them into a medium mixing bowl.
Add the sugar, and salt and mix together until fully combined. Add in the melted butter and mix together until the mixture resembles wet sand.
Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a cup or measuring cup to form a firm, even layer on the bottom of the pan.
Place the crust in a 325°F oven for 15 minutes, or place the prepared crust in the freezer while you prepare the batter. After baking, remove the crust from the oven and let it cool while you prepare the batter.
In a large bowl, mix cream cheese, cornstarch, and sugar with a handheld mixer on medium-low speed until smooth, being careful to not overmix, as this incorporates a lot of air into the cheesecake.
On low speed, in the sour cream and vanilla, until just combined, this should only take 15-20 seconds. Add the eggs one at a time, and continue to mix until blended. Don’t over-mix!
Pour the batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
Pour 1-½ cups of cold tap water into the inner pot of the pressure cooker. Place the metal trivet in the inner pot. Place the cheesecake pan on top of the trivet, using a foil sling under the pan if desired.
Close the lid, be sure the vent knob is sealed, and set it to cook on high pressure for 25 minutes, using the manual or pressure cooker button.
Once the cooking time has elapsed, allow the pressure to release naturally FULLY. Once the pressure has been released, open the lid slowly. Check the cheesecake to see if the middle is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a full natural release of pressure.
Use a paper towel to gently absorb any condensation on the surface. Carefully, remove the cheesecake carefully from the pot and let it cool on a wire rack.
After 10 minutes, use a butter or pairing knife to loosen the sides of the cheesecake from the pan.
Continue to allow the cheesecake to cool to room temperature. Once cooled, cover well with plastic wrap and/or foil and chill for 8-12 hours. Unmold the cheesecake, slice, and serve as desired.
Storage: Cheesecake will keep in the fridge for 4 days if wrapped well in plastic wrap or stored in an airtight container. If desired, you can opt to freeze your cooled cheesecake for up to 1 month. Wrap it well in two layers of plastic wrap followed by two layers of heavy-duty aluminum foil, and then place the wrapped cheesecake into a large freezer-safe storage bag. Defrost the cheesecake overnight in the refrigerator and enjoy the defrosted cake within 4 days.Springform Pan: A 7-inch pan is a perfect size to fit inside a 6 or 8-quart pressure cooker If you use a 6-inch cheesecake pan, you will need to add 7 minutes to the cooking time.If cooking at higher elevations refer to Instant Pot High Altitude Conversion.