1. Mix crushed graham crackers and butter until you reach a "wet sand" texture. 

2. Cut a piece of parchment paper to fit along the inner wall of your spring form. This will help to ensure that your cheesecake doesn't stick to the sides and tear apart. Press graham cracker mixture into bottom of spring form pan, and then place into the freezer for 12 minutes. I press a little up the sides of the pan, too.

1. Cream together cream cheese and sugar with a hand held mixer.

2. Add in sour cream, zest and juice. Mix on low speed with mixer.

3. Then add in your eggs, one at a time with your mixer on low speed. You don't want to over beat the mixture after adding eggs. 

4. Pour mixture into springform mold over graham cracker crust. 

5. Place 1 cup of water into your Instant Pot liner. Insert trivet, and then place your cheese cake onto the trivet. 

6. Close lid and close vent on lid to sealing position. 

7. Press pressure cook button and adjust time for 35 minutes. Once done, allow to NPR for 15 minutes. When you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.

8. Remove cheesecake from Instant Pot and allow to cool for approximately 30 minutes, then place in the fridge to chill for at least 4 hours. However, it is best to allow to chill for at least 8 hours or overnight.

9. Garnish with fresh whipped cream and lime zest.