• Line a 7.5 inch springform pan with a piece of parchment paper. Then give it a good greasing with butter or use a baking spray.

Crust:

• In a food processor or large mixing bowl, mix together sugar, butter, and graham cracker crumbs until fully combined.
•  Press the mixture into the greased springform pan. Set aside.

Cheesecake:

• Use a food processor or large mixing bowl to beat the sugar and cream cheese until smooth and combined.
• Mix in the lemon juice, sour cream, vanilla, and lemon zest until combined.
• Add in the eggs. Mix until fully combined.
• Pour the mixture over the crust. Cover the pan with foil.
• Place the trivet in the bottom of the Instant Pot and add 1 cup of water. Carefully place cheesecake on the trivet. Put the lid on the Instant Pot and lock it. Make sure the valve is on close.
• Push cook/manual then select high-pressure and set the time for 35 minutes.
• When it beeps, turn off the Instant Pot and allow it to natural release for 15 minutes.
• Then take the lid off. Use a towel or paper towel to blot away any moisture on the foil.
• Lift the cheesecake from the pot. I find these mitts helpful for that. Place the pan onto a wire rack on the counter. Allow it to cool completely.
• Leaving it in the pan, place into the fridge overnight or 6 hours.
• Remove from pan, top with lemon curd. Then add some whipped cream around the edge.