Servings: 6

Crust: subheading: Crust:
9 graham crackers 9 graham crackers
1/4 tsp salt ¼ tsp salt
4 Tbsp melted butter 4 Tbsp melted butter
2 tsp brown sugar 2 tsp brown sugar
 
Filling: (at room temperature): subheading: Filling: (at room temperature):
16 oz cream cheese 16 oz cream cheese
2/3 cup sugar ⅔ cup sugar
2 Tbsp corn starch 2 Tbsp corn starch
1/4 tsp salt ¼ tsp salt
2 tsp vanilla extract 2 tsp vanilla extract
1/2 cup sour cream ½ cup sour cream
2 eggs 2 eggs
 
Topping: subheading: Topping:
1/2 cup sour cream ½ cup sour cream
2 Tbsp sugar 2 Tbsp sugar

Prep pan: subheading: Prep pan:
- Line 6” push pan with parchment paper
- Butter the sides of the pan, including the parchment paper
Assemble Crust -
- Crush 1 pkg ( 9 ) grahm crackers in bag and pour into a mixing bowl
- Whisk in salt, melted butter, and brown sugar
- Pour mixture into pan and tamp down, going up slightly on sides
- Place in freezer while preparing topping
Prepare filling (all ingredients at room temperature): subheading: Prepare filling (all ingredients at room temperature):
- Mix together cream cheese, sugar, corn starch, salt, vanilla extract, and sour cream.
- Beat and then add eggs
- Pour into pan
- Cover with foil (optional; alternatively blot water with a towel afterward)
Cook: subheading: Cook:
- Add 1 cup water to insert pot
- Place cheesecake on trivet and lower into instant pot
- Cook on high pressure for 28 minutes (high pressure, normal, keep warm off)
- Allow natural release for 15 minutes, then release pressure
- Remove cheesecake and blot off any water on edges with a paper towel
- Center will be slightly jiggly; center shouldn’t run if tilted
Prepare topping while cheesecake is cooking: subheading: Prepare topping while cheesecake is cooking:
- Whisk together sour cream and sugar
- Pour over top of hot cheesecake
- Allow cheesecake to fully cool at least 1 hour before refrigerating it
- Refrigerate at least 4 hours, preferably overnight