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1
Place eggs, Cream Cheese, Sour Cream on countertop and allow to reach room temperature.
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2
Melt unsalted butter.
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3
Finely grind Graham Crackers.
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4
Mix Graham Crackers, sea salt and All Purpose Flower in a small bowl.
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5
Add unsalted butter and mix until mixture sticks together.
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6
Line sides and bottom of pan with parchment paper.
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7
Pour in Graham Cracker mixture and press down with hard tool to form an even layer. Don't forget the edges of the pan.
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8
Blind bake crust in a 325 degree oven for 15 minutes while preparing the filling.
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9
Mix White Sugar, Cornstarch and sea salt in a bowl.
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10
Beat cream cheese using a low speed hand or standing mixture. (10 seconds, careful not to add too much air to the mixture)
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11
Add half the sugar mixture and beat in slowly. (20 to 30 seconds)
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12
Add second half of sugar mixture, again beating slowly. (20 to 30 seconds)
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13
Add Sour Cream and vanilla Extract and beat slowly. (20 to 30 seconds)
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14
Add eggs and beat slowly till they are just incorporated into the mixture. (20 to 30 seconds)
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15
Manually fold mixture to assur homogeneous results.
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16
Pour batter into pan.
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17
Smooth bubbles from surface.
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18
Put 1 cup of cold water in the bottom of the instantPot
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19
Place cheesecake on trivia above the water.
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20
Close InstantPot and cook on Hugh preasure for 26 minutes.
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21
Allow for full natural preasure release, about 7 minutes.
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22
Open lid carefully and absorb any surface condensation with a soft paper towel, taking care to not damage the surface.
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23
Allow Cheesecake to cool, release from sidewall using parchment paper to smooth the side.
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24
Chill in refrigerator 4 to 8 hours before serving.
