Step 1

Grease a 7-inch spring-form pan with nonstick cooking spray. I recommend placing a piece of parchment paper on the bottom and greasing this as well.

Step 2

In a large mixing bowl, combine the graham cracker crumbs, butter, and granulated sugar and mix until moist. Pour the mixture into the prepared pan and press firmly to the bottom and up the sides about 2 inches.

Step 3

In another large mixing bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the flour, salt, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat. Pour the mixture into the prepared crust. Cover the pan with a paper towel and then aluminum foil.

Step 4

Pour 1 cup of water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 35 minutes. When cooking ends, let the pressure release naturally for 20 minutes, then turn the valve to “venting” to quick release the remaining pressure.

Step 5

Unlock and remove the lid. Using the sling, lift the pan out of the pot. Allow the cheesecake to cool on a cooling rack to room temperature and then refrigerated, still covered with foil, for at least 4 hours before serving.