Cheesecake

Directions

1. 1
   Place eggs, Cream Cheese, Sour Cream on countertop and allow to reach room temperature.
2. 2
   Melt unsalted butter.
3. 3
   Finely grind Graham Crackers.
4. 4
   Mix Graham Crackers, sea salt and All Purpose Flower in a small bowl.
5. 5
   Add unsalted butter and mix until mixture sticks together.
6. 6
   Line sides and bottom of pan with parchment paper.
7. 7
   Pour in Graham Cracker mixture and press down with hard tool to form an even layer. Don't forget the edges of the pan.
8. 8
   Blind bake crust in a 325 degree oven for 15 minutes while preparing the filling.
9. 9
   Mix White Sugar, Cornstarch and sea salt in a bowl.
10. 10
    Beat cream cheese using a low speed hand or standing mixture. (10 seconds, careful not to add too much air to the mixture)
11. 11
    Add half the sugar mixture and beat in slowly. (20 to 30 seconds)
12. 12
    Add second half of sugar mixture, again beating slowly. (20 to 30 seconds)
13. 13
    Add Sour Cream and vanilla Extract and beat slowly. (20 to 30 seconds)
14. 14
    Add eggs and beat slowly till they are just incorporated into the mixture. (20 to 30 seconds)
15. 15
    Manually fold mixture to assur homogeneous results.
16. 16
    Pour batter into pan.
17. 17
    Smooth bubbles from surface.
18. 18
    Put 1 cup of cold water in the bottom of the instantPot
19. 19
    Place cheesecake on trivia above the water.
20. 20
    Close InstantPot and cook on Hugh preasure for 26 minutes.
21. 21
    Allow for full natural preasure release, about 7 minutes.
22. 22
    Open lid carefully and absorb any surface condensation with a soft paper towel, taking care to not damage the surface.
23. 23
    Allow Cheesecake to cool, release from sidewall using parchment paper to smooth the side.
24. 24
    Chill in refrigerator 4 to 8 hours before serving.