Crush the graham crackers into crumbs. Then add the butter in and mix well.
Grease cheesecake pan well with butter. Then pack the graham mixture into the bottom of the pan. Then pop it in the freezer while you make the filling mixture.
Mix room temp cream cheese, vanilla, strawberries and yogurt together until mixed
Then add in eggs and sweetener and mix again.
Pour mixture over crust.
Add trivet and one cup of water to the inner pot of the Instant Pot (or another pressure cooker).
Carefully add your cheesecake into the pot so that it is on the trivet. Place the lid on the pot and make sure it is on seal. Cook on high pressure for 27 minutes.
When it beeps that it is done open valve to vent. Then carefully remove the cheesecake and place on the counter for 30 minutes to cool. Then place in the fridge to cool the rest of the way. If you have water on your cheesecake when you remove it from the pot, see the note above in the post.
Do not remove from pan until fully cooled.
Serve with topped with some fresh slices of strawberries and or a spoon of whip cream. (optional)