Cheesecake, Instant Pot

Ingredients

Crust

 1 Tbs butter

 1⁄2 cup chocolate wafer crumbs or 1⁄2 cup graham cracker crumbs

Cheesecake

 16 ounces cream cheese, at room temperature

 ¼ cup sour cream

 1⁄2 cup sugar

 2 large eggs

1 teaspoon vanilla extract

Topping

½ cup sour cream

2 tsp sugar

Directions

     Works better if all batter ingredients are at room temperature.

    Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Get the butter down into the seam between the sides and the removable bottom. Coat the sides with crumbs and press the remaining crumbs on the bottom and part way up the sides. Put the pan in the freezer while you make the batter.

    Using an electric mixer or food processor, blend the cream cheese and sugar until smooth. Being careful not to over beat the batter in each step. Less air in the batter is better.

    Add eggs, sour cream, and vanilla. Beat until smooth, then pour into the prepared pan.

    Pour 1 cup water into a 6 qt cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. I make a sling out of foil folded over several times to lower the cheesecake into the cooker and to get it back out.

     Cover the top with foil. It keeps the water from collecting on the cheesecake. To cook, use high pressure for 37 minutes and let the pressure release naturally for 10 minutes, then use quick release.

    Let the steam subside before removing the pan from the cooker. Sit on a wire rack to cool.

     Mix together the sour cream and sugar and then spread on the hot cheesecake.

    Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.