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Allow all ingredients to come to room temperature. Add all of the ingredients, except the eggs into a blender.
Once a creamy blend is achieved, add the eggs and blend until well incorporated.
Completely line a springform pan with parchment paper. Pour the contents of the blender into the springform pan and cover it with foil.
Place a trivet inside the Instant Pot liner and place the springform pan on top of the trivet.
Add one cup of water to the Instant Pot liner. Close the Instant Pot lid and cook under high pressure for 20 minutes.
Allow the pressure to naturally release for 10 minutes and then quickly release all remaining pressure.
Remove the springform pan from the Instant Pot and place it directly in the refrigerator until chilled.
Once the cheesecake is cooled completely, remove the springform pan and parchment paper and garnish as desired.