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Crust:
Filling:
Topping:
Cook on high for 28 min
Slow release for 10 min
Remove bottom of pan and wrap parchment paper around bottom & place it back in pan. Spray pan with Pam or olive oil or butter.
Make crust - 9 graham crackers, ¼ tsp salt, 4 tbsp melted butter, 2 tsp brown sugar - whisk together. Put graham cracker mix into cheesecake pan. Press it with a drinking glass. Have the crust come up on the edges. Put in freezer.
Filling - 16 oz cream cheese, ⅔ cup sugar, 2 Tbsp corn starch, ¼ tsp salt, 2 tsp vanilla extract, ½ cup sour cream
Then take 2 eggs, beat them and then put them in the bowl. Mix it up. Take crust out of freezer. Pour cheesecake batter over crust. Add one cup of water into Instant Pot. Put cheesecake on the trivet and lower into Instant Pot. Put lid on. Lock it. Hit Pressure cook. Normal. High Pressure. 28 minutes. Let it rest for 10 minutes. Do not break the seal. After 10 minutes, break the seal . Take lid off. Take cheesecake out of Instant Pot. Take a paper towel and blot it. There is no need to cover the cheesecake with foil. Put in fridge. Topping. ½ cup sour cream, 2 Tbsp white sugar and whisk together Pour over cheesecake. Put in refrigerator for 4 hrs (good), 8 hrs (better), overnight (best).