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+>> prep time: 15 mins
+>> cook time: 45 mins
+>> tags: instant-pot, dessert, cake
+
+Tightly wrap the bottom of a #7-inch springform pan{} in foil and spray the inside of the pan with non-stick cooking spray.
+
+In a #small mixing bowl{}, stir together @graham cracker crumbs{1%cup}, @sugar{2%tbs} and @butter{3%tbs}(melted).
+Press the crubs into the bottom of the prepared pan.
+
+Place the pan in the #freezer{} for ~{10-15%min}.
+
+In the bowl of your @stand mixer{}(fitted with the paddle attachement), beat the @cream cheese{16%oz}(room temperature) until smooth.
+Add @sugar{1/2%cup} and mix until combined.
+Add @egg{2}(large, room temperature), one at a time, fully incorporating each before adding the next, making sure to scrape down the bowl in between each egg.
+Add in @flour{1%tbs}(all-purpose), @heavy cream{1/4%cup} and @vanilla extract{2%tsp}, and mix until smooth.
+
+Pour batter into prepared pan and cover the top with a piece of foil.
+
+Pour @water{1.5%cup} into the #instant pot{} and place the #trivet{} in the bottom of the pot.
+Create a "foil sling" by foldinga 20-inch long pice of fiol in half lengthwise twice.
+This "sling" will allow you to place and remove the pringform pan with ease.
+
+Place the cheesecake pan in the center of the sling and carefully lower the pan into the instant pot.
+Lock the lid and cook on high pressure for ~{35%min}.
+
+When the pot beeps, allow the pressure to release naturally for ~{10%min} and then do a quick-release to release any remaining pressure.
+
+Uncover the cheesecake and allow it to cool to room temperature.
+Then refrigerate it for at least 8 hours before serving.