Step 1

Line a 8inch round springform pan with parchment paper and spray with pam baking spray

Step 2

Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined

Step 3

Press the graham cracker mixture into the springform pan and place into the freezer until ready for use

Step 4

Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth

Step 5

Beat in the sour cream, lemon juice, lemon zest and vanilla extract until combined

Step 6

Beat in the eggs, one at a time until combined after each egg

Step 7

Remove the springform pan from the freezer and wrap the bottom with foil

Step 8

Pour the cheesecake mixture into the crust and cover with foil

Step 9

Pour 1 C of water into the pot and place a trivet inside

Step 10

Place the cheesecake onto the trivet and place the lid on, locking in place

Step 11

Press the cook/manual high pressure button and set the timer for 35 minutes

Step 12

When the timer beeps, turn off and allow for a natural release for 15 minutes

Step 13

Remove the lid and dab away any moisture on the foil

Step 14

Remove cheesecake from the pot and place onto a wire rack and allow to cool completely

Step 15

Place into the fridge overnight

Step 16

Top with Lemon Curd and fresh homemade whipped cream