Step 1

Start by prepping your crust. Place your graham crackers in a food processor and process until fine.

Step 2

Add in 4 tablespoons of sugar and your melted butter, and mix until well combined.

Step 3

Spray your springform pan with cooking spray, and press your crumb mixture into the bottom of your pan, and slightly up the sides. Set aside.

Step 4

In your mixer add cream cheese, sugar, vanilla, eggs, and egg yolk.

Step 5

Mix on high until smooth.

Step 6

Add in your food coloring and mix again until well combined and hot pink color is achieved.

Step 7

Pour batter over crust.

Step 8

Place the pan in your instant pot sling.

Step 9

Add one cup of water to your instant pot.

Step 10

Pressure cook for 30 minutes.

Step 11

Naturally vent for 15 and then release.

Step 12

Blot any excess water with a paper towel.

Step 13

Let cool down to room temperature.

Step 14

Refrigerate for at least 4 hours.

Step 15

Add sprinkles on top.

Step 16

Serve and enjoy!