IP Cheesecake

The original link:  https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

Ingredients
Crust
10 graham crackers, finely ground
4 T unsalted butter, melted
a pinch of sea salt
1 T brown sugar
1/4 c. all-purpose flour

Batter
16 oz cream cheese, room temperature
2 large eggs, room temperature
2/3 c. white sugar
1/2 c. sour cream, room temperature
2 T. cornstarch
2 t. vanilla extract
2 pinches of sea salt

Directions:
1.  Place cream cheese, eggs, and sour cream on counter to reach room temperature.  Melt butter.

2. Preheat oven toe 325. Finely grind the graham crackers in a food processor or place the graham crackers in a Ziploc bag and roll them with a rolling pin.   

3.  In a small mixing bowl, mix graham crackers, sea salt, and brown sugar together with a fork. Add flour for a firmer and crisper crust.  Mix in melted, unsalted butter until the mixture sticks together.

4.  Line the side and bottom of the cheesecake pan with parchment paper for smoother sides and easier release.   

5.  Pour in the graham cracker crumbs mixture.  Gently press down the crumbs with a flat measuring cup to form an even layer.  You can also use a spoon for the edges. 

6.  Place the crust in the preheated oven for 15 minutes.

7.  To make batter:  Mix cornstarch, sea salt, and white sugar together in a small bowl. 

8.  In a medium mixing bowl, beat the cream cheese for 1 minute with a hand mixer using low speed. 

9.  Add in half the sugar mixture and beat for 1 minute with a hand mixer using low speed.  Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added.  Then, add remaining sugar mixture and beat for another 1 minute using low speed.

10.  Add sour cream and vanilla extract to the cream cheese mixture.  Beat the cheesecake batter for 1 minute with a hand mixer using low speed.   

11.  Blend in the two eggs using low speed one at a time.  Mix until just incorporated (15-20 seconds).  Do not overmix.  Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. 

12.  Pour the cream cheese batter into the cheesecake pan.

13.  Tap the cheesecake pan against the counter to let the air bubbles rise to the surface.  Burst the air bubbles with a toothpick or fork.  The longer you tap, the more air bubbles you'll be able to burst.  Tap until you are satisfied. 

14.  Make a foil sling to put under the pan to help with removal.  Be sure to tuck the foil down the sides so it won't get into the cake. 

15.  Place a steamer rack and pour 1 c. water into the Instant Pot.  Bring water to a boil.  As soon as the water boils, please cheesecake immediately once the water begins to boil.  Put the lid on in the sealed position.  Set on high pressure for 28 minutes and then do a full natural release. 

16.  As you open, be careful not to drip condensation on the cheesecake.  If you do, absorb any condensation on the surface by lightly tapping it with a soft paper towel. 

17.  Allow cheesecake to cool to room temperature with the lid open in the IP for 10-15 minutes. 

18.  Chill in the refrigerator for 4-8 hours.  Remove from pan and serve!