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---
prep_time: 15 mins
cook_time: 45 mins
tags: cake, dessert, instant-pot
---
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.
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