• Set trivet inside your Instant Pot, add 1 1/2 cups of water to the bottom of the insert.

Crust

• In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir with a fork.
• Press the crumbs in the bottom and sides of a 7-inch springform pan.
• Place into the freezer for 10 to 15 minutes and work on the filling.

Filling

• In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
• Add eggs and mix just until combined. Making sure to not overmix.
• Add flour and sour cream and mix just until combined. Lastly, add vanilla extract and stir in with a spatula.
• Pour the cheesecake batter over the prepared crust.
• Pour water in your instant pot and place pan carefully on the trivet/rack in your Instant Pot. Close the lid and set the valve to "sealing" position.
• Set pressure to high and the time to 30 minutes.
• Once the timer is up, do not release pressure but let it release naturally. Mine took about 20-30 minutes. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape. Using a paper towel, gently blot the surface of your cheesecake from any built up condensation.
• Take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 4 hours.
• Add pie filling to the top and serve. ENJOY!