In a small bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the crumbs firmly into the bottom of the prepared springform pan.

Place pan in the freezer for 10-15 minutes.

In a large mixing bowl, beat the cream cheese and sugar until smooth 

Add vanilla extract, mix until well combined

Add eggs one at a time just until blended, scraping down the bowl in between each egg.

Pour batter into springform pan

Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.

Create a foil sling by folding a long piece of foil in half lengthwise two times. This  will help you place the cheesecake into the Instant Pot, and remove it

Place the cheesecake pan in the center of the foil sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to be sure the lid closes tightly

Lock lid into place. Select High Pressure and set time to 25 minutes. 

When Instant Pot beeps, turn off and use a natural pressure release for 10 minutes, then a quick release to release any remaining pressure

Carefully remove lid when valve drops

Using the foil sling handles, carefully remove cheesecake and test to be sure the middle is set. Continue cooking for 5 minutes if not set. 

Cool on counter until room temperature.

When the cheesecake is room temperature place in refrigerator for at least 4 hours, or overnight.

To serve, top with pie filling, berries, chocolate or desired toppings.