1-First Step: Prep and pan setup
Lightly brush 2 teaspoons neutral oil on the sides and bottom of a 6-inch springform pan. Wrap the outside of the pan tightly with heavy-duty foil to prevent steam and water from seeping into the pan during pressure cooking. Set your Instant Pot metal trivet aside and measure 1 1/2 cups of water for the pot.

2-Second Step: Make the crust
* Crush the graham crackers into fine crumbs using a food processor or place whole crackers in a zip-top bag and smash with a rolling pin.
* Combine 3/4 cup graham cracker crumbs (or the crushed 7 whole graham crackers) with 1 tablespoon granulated sugar and 3 tablespoons (1.5 ounces) unsalted melted butter in a bowl.
* Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared 6-inch springform pan. Use the bottom of a measuring cup or glass to compact it evenly.

3-Third Step: Make the filling
In a large bowl or in the bowl of a stand mixer fitted with a paddle, place the softened cream cheese and beat for about 15 seconds until smooth. Keep the mixing brief to avoid whipping air into the batter, which can cause cracks during cooking.
* Gradually add 2/3 cup granulated sugar and mix until just combined.
* Add the two large eggs one at a time, mixing gently after each egg until incorporated. Stop mixing as soon as the yolk disappears.
* Stir in 2 teaspoons vanilla bean paste or vanilla extract, zest of one lemon, and 1/4 cup heavy whipping cream. Mix only until combined and silky.

4-Fourth Step: Assemble and pressure cook
* Place the metal trivet into the bottom of the Instant Pot. Pour 1 1/2 cups of water into the pot.
* Carefully lower the wrapped springform pan onto the trivet. If needed, use a foil sling to lift the pan in and out.
* Pour the filling evenly over the prepared crust and smooth the top with a spatula.
* Lock the Instant Pot lid in place and set the valve to sealing. Cook on high pressure for 27 minutes. When the cook time ends, turn off the keep-warm setting if it is on.
* Allow a natural pressure release for 20 minutes before carefully turning the valve and opening the lid.

5-Fifth Step: Cooling and chilling
* Let the cheesecake cool inside the Instant Pot for about one hour. This gradual cooling helps prevent cracks.
* Carefully remove the wrapped pan from the pot and place it on a cooling rack. After it reaches near-room temperature, refrigerate the cheesecake for at least 8 hours, preferably overnight, before serving.

6-Final Step: Make the optional strawberry sauce and serve
* To make an easy strawberry sauce, toss 1/2 cup sliced strawberries with 1 tablespoon granulated sugar and 1 tablespoon strawberry or apricot jam. Let the mixture sit for about 5 minutes until glossy and slightly softened. Spoon over chilled cheesecake just before serving.
* Run a thin knife around the pans edge, remove the springform ring, and slice the cheesecake into 6 generous servings.