8 rectangular graham cracker sheets
1 tbsp brown sugar
2 tbsp butter, melted
16 oz cream cheese, softened
1/2 c sugar
1 tbsp flour
1 tsp lemon juice
1/4 tsp vanilla
7 1/2- 7 3/4 tbsp beaten eggs (a little less than 3 large eggs)
1/2 c sour cream
1 tbsp powdered sugar
Line bottom and sides of 7" springform pan with parchment paper. Pulverize graham crackers into crumbs. Add brown sugar. Add butter. Press into pan. Bake at 375 degrees for 6 minutes. Prepare filling. Combine cream cheese, sugar, flour, lemon juice and vanilla. Add in eggs. Pour over baked crust. Add 1 1/2 c water to Instant Pot (IP) and place trivet in pot with arms folded. Center a 20" aluminum foil sling on trivet. Place springform pan on sling. Set IP to Manual (high pressure) for 35 minutes. Set valve to seal. When cooking is done, use natural pressure release for 20 minutes. Release any pressure left and open the lid, being careful not to drip water on surface of cheesecake. Combine sour cream and powdered sugar. Spread evenly on surface of cheesecake. Chill cheesecake at least 12 hours prior to serving.