• Grease the bottom and the sides of a 7x3-inch springform or removable bottom pan with melted butter or oil/oil spray. Line the bottom and the sides of the pan with parchment paper.

Cheesecake crust

• In a medium bowl, combine the Graham cracker crumbs with melted butter, sugar, and ground cinnamon. Mix well.
• Transfer the prepared crust mixture to the prepared pan, spread it in an even layer. Use the bottom of a glass and press the crust firmly.  Do not apply too much pressure, or else it is difficult to cut the crust, as it turns too hard. Bake the crust at 350 degrees F for 10 minutes or freeze it for 10 minutes. I've baked the crust.

Cheesecake filling

• Add softened cream cheese, along with sugar, cornstarch and salt into a sufficiently large bowl. Beat on medium-low speed using an electric hand mixer until the mixture is smooth and creamy. If using a stand mixer, use a paddle attachment and beat on low speed.
• Scrape the sides of the bowl occasionally.
• Add the 1st egg, beat on low speed until well combined.
• Add the second egg, continue beating on low speed, until the second egg is incorporated.
• Next, add the sour cream, lemon zest, and vanilla extract, beat on low speed until you have a smooth, creamy, and lump-free mixture. Do not over-beat the batter.

How to make cheesecake in the Instant Pot

• Make a foil sling by folding an 18-inch piece of aluminum foil into 2-inch wide strip. Place the pan in the center of the foil.
• Transfer the batter to the pan.
• Tap the pan gently to eliminate any air bubbles.
• Cover the pan with a paper towel followed by aluminum foil. Make sure the paper towel is not touching the cheesecake batter. You may skip it and use only aluminum foil.
• Pour 1.5 cups of water into the inner pot of the IP. Place a stand or trivet with handles up.
• Lower the pan carefully on the trivet/stand.
• Close the lid of the IP, turn the knob to sealing. Press the "MANUAL" button and adjust the time to 35 minutes using the +/- button.
• Once the cooking cycle is complete, switch off the IP, by pressing the "CANCEL" button and let the pressure release naturally, i.e. let the pin drop on its own, before opening the lid. It takes about 20 minutes.
• Transfer the cheesecake to a wire rack. It should have a slight jiggle in the center (about 2 inches) and the edges should be set.
• Cool to room temperature, uncovered, about 1.5 to 2 hours. Run a knife around the sides of the pan.
• Refrigerate the cheesecake in the pan, covered for a minimum of 4 hours to overnight for best results.
• Remove the cheesecake from the pan, top with the prepared homemade strawberry sauce. Refrigerate for another 2-3 hours. Or slice the cheesecake and serve with the strawberry topping on the side right away.

For the strawberry topping

• Find all the detailed step-by-step instructions with video in my strawberry topping for cheesecake post.