• Preheat oven to 325℉.
• Mix the graham crackers, flour, and salt together in a medium bowl. Pour the melted butter into the bowl and stir together until all of the crumbs have been coated. Mixture should be able to be pressed against the edge of the bowl and keep the shape. If the mixture is too dry to stick together, add one more tablespoon of melted butter.
• Pour the crumbs into a 6” springform pan and press them onto the bottom and sides of the pan. Bake for 15 minutes.
• In a separate medium bowl, combine the cornstarch, salt, and both sugars together. Set this sugar mixture to the side.
• Beat the cream cheese on low speed until it is smooth. Gradually add the sugar to the cream cheese. With each new step, scrape down the sides of the bowl to reduce clumps and to make sure every part of the batter is being mixed.
• Once the sugar mixture has been incorporated into the cream cheese, blend in the sour cream and vanilla.
• Blend together and scrape down the sides again.
• Add the eggs, one at a time.
• Pour the batter into your cooked crust.

Set up your instant pot

• Fill the bottom of your instant pot with 1 cup of water then place the instant pot rack on the bottom.
• Place your cheesecake dish on top of the rack.
• Place the lid on top, making sure the latch is set to the sealed position.
• Cook for thirty-three minutes.
• When the timer goes off, do not release the pressure. Let the pressure naturally release then remove the lid.
• Once everything has cooled down, remove the cheesecake from the instant pot, cover, and chill overnight.