- 9 graham crackers, crushed (about 1 1/2 cups)
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2/3 cup sugar
- 1/4 cup sour cream, room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- Grease or spray a 7-inch springform pan with cooking spray.
- In a medium bowl, whisk together graham cracker crumbs, brown sugar, salt, and melted butter, until crumbs are evenly moistened. Pour mixture into springform pan and press into the bottom of the pan and about 1 inch up the sides. Use the bottom of a cup or jar to help press the crust firmly and evenly. Place crust in the freezer while preparing the batter, for at least 15 minutes.
- In a large bowl, use a hand mixer on low speed to combine the room temperature cream cheese, sugar, room temperature sour cream, flour, salt, and vanilla. Add room temperature eggs, one at a time, and beat until just blended. Don't overmix. Pour batter into springform pan on top of crust. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Pop bubbles with a toothpick or fork, then smooth the top.
- Add 1 cup water to Instant Pot. Place trivet in Instant Pot. Create a foil sling by folding a large piece of foil into thirds and place it in the Instant Pot with the cheesecake on top of it.
- Cook on high pressure for 30 minutes. Allow pressure to release naturally for 15 minutes, then quick release any additional pressure, if needed, and remove cheesecake from the pot using the sling. Absorb any water from top of cheesecake with the edge of a paper towel. Center of cheesecake will be jiggly, but should not run if pan is tilted. Place cheesecake on a wire rack to cool for at least 1 hour.
- Cover springform pan with foil and refrigerate for at least 4 hours, preferably overnight. Slice and serve cold with your favorite toppings.
If using a 6-inch springform pan, increase cooking time to 35 minutes.