Instant Pot Cheesecake

Directions

1. 1
   Set out cream cheese and eggs to bring to room temperature
2. 2
   Prepare parchment paper for your springform pan by cutting a circle slightly larger that the diameter of your pan
3. 3
   Press parchment into place
4. 4
   Crush graham crackers in food processor
5. 5
   Combine crushed graham crackers, sugars and butter in a medium bowl
6. 6
   Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup
7. 7
   In a small bowl, mix together sugar, cornstarch and a pinch of salt
8. 8
   In a large mixing bowl, combine cream cheese and sugar mixture with a hand mixer, scraping the sides periodically
9. 9
   Mix on medium until smooth
10. 10
    Pour on top of crust in pan
11. 11
    Tap out large air bubbles
12. 12
    Add one cup of water to Instant Pot
13. 13
    Place Cheesecake in trivet and lower in
14. 14
    Lock lid
15. 15
    Set valve to sealing
16. 16
    Set to High pressure for 26 minutes
17. 17
    Allow to fully release naturally, until pin drops
18. 18
    Dab up any excess liquid on top of the cheesecake with a paper towel
19. 19
    Allow to completely cool on a rack
20. 20
    Carefully peel down parchment paper
21. 21
    Best if refrigerated a minimum of 4 hours before serving
22. 22
    Top with cherry pie filling, or whatever your heart desires