Step 1

Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.

Step 2

Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.Pour into springform pan on top of the graham cracker crust.

Step 3

Swirl orange food coloring into the cheesecake batter. Run a fork back and forth through the cheesecake several times to remove air bubbles.

Step 4

Cover with foil.Pour two cups of water into the inner pot of the Instant Pot. Make a sling out of aluminum foil to lower the pan into the pressure cooker.Close the lid of the Instant Pot and turn to sealing position.Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.

Step 5

Top with optional whipped cream and sliced mandarin oranges