Grease a 7-inch spring form pan and set aside. Place your 2 eggs in a bowl of warm water for at least 15 minutes.

Combine the graham cracker crumbs, melted butter, and 1 tbsp sugar in a small bowl. Press the mixture onto the bottom of the pan firmly and set aside.

Make the filling. Warm the cream cheese in the microwave for 30-60 seconds, or until just beginning to melt. Beat together the cream cheese, sugar, and vanilla on medium-low speed. Add the warmed eggs one at a time and mix until just combined. Don’t overmix!

Pour the filling into the springform pan, then tap the pan on the counter a few times to release air bubbles.

Pour 1 cup water into your Instant Pot and set the trivet down in the water. Make a foil sling with a large piece of aluminum foil by folding it lengthwise in thirds.

Use the foil sling to carefully lower the pan into the Instant Pot on the trivet. Fold the ends of the foil sling so you can close your Instant Pot.

Pressure cook on high for 30 minutes. Once the cooking time is complete, press cancel on your Instant Pot, then allow for a 10-minute natural release.

Release any remaining pressure using the venting knob. When the pin drops, open the Instant Pot and use the foil sling to carefully remove the cheesecake and set it on a cooling rack. Soak up any liquid that may have dripped onto the top with a paper towel.

Once cooled to room temperature, release the spring form pan and remove the cheesecake. Cover and refrigerate for at least 4 hours, up to 2 days.

Serve with fruit, drizzled with chocolate, or on its own!