Best Instant Pot Cheesecake Recipe

Pour 1 1/2 cups water to Instant Pot. Wrap the bottom of a 6- or 7-inch springform pan with foil and coat the inside with cooking spray; set aside.
In a medium bowl, combine graham cracker crumbs, sugar and butter and mix to combine. Press into the bottom and up sides of the prepared pan. Place in freezer for 15 minutes.
Meanwhile, prepare the filling. Add the cream cheese and sour cream to a large bowl and mix using a hand mixer until creamy. Add the sugar, cornstarch, vanilla and lemon zest and mix until fluffy and creamy, 1-2 minutes. Add the eggs and mix until just incorporated.
Pour the filling into the crust and cover tightly with foil (spray the inside with cooking spray first). Place pan on the trivet and lower into the Instant Pot. Place the cover on the pot and set timer to 50 minutes on high pressure (pressure cook setting). It will take the IP around 7 minutes to build up pressure before it begins cooking.
When cooking is done, let the Instant Pot release pressure naturally to get rid of remaining pressure in the pot (this will take approximately 30 minutes).
Remove cover and pull trivet/pan out. Remove foil and allow cheesecake to cool to room temperature. Cover with foil and refrigerate until ready to serve, a minimum of 1 hour. Top with fruit filling, ganache or caramel, if desired, just before slicing and serving.