Step 1

Line the bottom and sides of a 7.5" springform pan with parchment paper.

Step 2

Place the graham crackers in food processor and blend until you get a fine crumb (about 1 minute).

Step 3

Add in the melted butter and brown sugar, and pulse to combine.

Step 4

Pour the crust mixture into springform pan, spread to make an even layer and pack down with the back of a spoon or a cup.

Step 5

Place the crust in the freezer.

Step 6

Clean out the food processor before starting the filling.

Step 7

Place the cream cheese, sugar, yogurt, eggs, flour, vanilla, and salt in the food processor and blend until combined, stopping to scrape down the sides as needed. Don't overblend.

Step 8

Pour the filling on top of the crust and smooth out the top.

Step 9

Pour 1 cup of water into the Instant Pot.

Step 10

Place the cheesecake on top of the trivet and carefully lower it into the Instant Pot.

Step 11

Place the lid on top and set to manual high pressure for 35 minutes.

Step 12

When the timer goes off, allow a natural release for 10 minutes, then perform a quick release.

Step 13

Using pot holders, carefully remove the trivet and cheesecake from the Instant Pot.

Step 14

Gently blot off any water that has collected on the top.

Step 15

Allow the cheesecake to cool for 1.5 hours at room temperature on top of the trivet or on a cooling rack.

Step 16

Refrigerate for at least 4 hours or overnight before serving.

Step 17

Top with your favorite cheesecake topping (optional) and serve.