Instant Pot Creamy Cheesecake

Process graham crackers, white sugar, and cinnamon in a food processor until they reach a fine crumb. Combine the mixture with melted butter and blend until well combined. Press the mixture into the bottom and about an inch up the sides of a 6-inch springform pan. Place the pan in the freezer for 20 minutes to firm up.

Combine cream cheese in a stand mixer bowl on medium-low speed until it's smooth and creamy, taking about 4 minutes. Add granulated sugar, salt, and mix until just combined. Introduce vanilla extract and lemon zest into the mixture and blend for another minute.

Crack 1 egg into the cream cheese mixture, then mix until well combined. Add the second egg and continue to blend for 1 minute more. Incorporate sour cream into the mixture, stirring until it's fully incorporated and disappears from view.

Pour the cheesecake batter into the prepared pan. Cover the top of the pan loosely with aluminum foil to prevent overcooking.

Pour 1 1/2 cups of water into the bottom of an Instant Pot. Place a trivet in the pot and carefully lower the springform pan into it, ensuring not to splash any liquid. Securely lock the lid onto the pot.

Select the "Manual" setting on your Instant Pot and set the high-pressure cooking time for 40 minutes. When the timer goes off, allow the pressure to naturally release for 18 minutes before removing the lid. Check the cheesecake's doneness by gently shaking it; it should be set at the edges and still slightly jiggly in the center.

Transfer the cheesecake to the refrigerator to chill. Allow it to chill for at least 2 hours, or preferably overnight, before serving.