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Mix together all of your crust ingredients but the butter. Once mixed, add in the butter. Portion out the crusts into your mason jars.
In a bowl, mix together all the cheesecake filling expect for the eggs. You could use a mixer but I just used a spatula and whisk. Once combined, mix in the eggs.
Portion out the cheesecake filling into the mason jars on top of the crust.
In the Instant Pot, add in a cup of water, the trivet, and your mason jar cheesecakes. Use a second trivet to add two layers of cheesecakes if you desire (or pressure cook them in two batches).
Set the valve to sealing and press manual. Set the timer to 3 minutes. When done, let the IP natural pressure release.
When done, allow the cheesecakes to cool to room temperature before storing them in the fridge. Top with your desired topping.
Mix together cornstarch and water. Place the cornstarch mixture, along with the strawberries, lemon juice, and sugar, into a small saucepan over medium heat or in the Instant Pot on sauté mode.
Use a wooden spoon or rubber spatula to stir the mixture and break up the strawberries as it cooks. Keep an eye on it and keep stirring as the sauce can easily burn. Feel free to leave some strawberries whole to add texture to the sauce.
Let simmer for up to 5 minutes then let cool, the mixture will continue to thicken as it cools.