Lightly grease a 7‑inch or 7½‑inch Instant Pot–safe springform or push pan with cooking spray or butter. Optionally line the bottom with a round of parchment paper. Wrap the outside of the pan (bottom and halfway up the sides) with a layer of aluminum foil to help keep condensation out.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and feel like wet sand when squeezed.

Pour the crumb mixture into the prepared pan. Press firmly into the bottom and slightly up the sides using the bottom of a measuring cup or glass to create a tight, even layer. Place the pan in the freezer for 10–15 minutes while you make the filling.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar on medium speed with a hand or stand mixer until completely smooth and fluffy, 2–3 minutes. Scrape down the sides and bottom of the bowl as needed.

Add the sour cream, heavy cream, vanilla extract, and 1/4 teaspoon fine sea salt to the bowl. Beat on low to medium speed just until fully combined and silky. The batter should be smooth and thick, not frothy.

Sprinkle the cornstarch over the batter and mix just until incorporated. This helps stabilize the filling and gives clean slices.

Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Avoid overmixing once the eggs are added to prevent incorporating too much air. Finish by gently stirring the batter with a spatula to ensure it is evenly combined.

Remove the chilled crust from the freezer. Pour the cheesecake filling into the pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Pour 1 1/2 cups of water into the bottom of the Instant Pot. Place the trivet with handles or a silicone sling in the pot. Carefully set the filled cheesecake pan on the trivet. If your trivet has no handles, create a foil sling by folding a long strip of foil and placing it under the pan to help lift it out later.

Loosely cover the top of the pan with a piece of foil, without pressing it directly onto the batter. This helps minimize condensation from dripping onto the cheesecake.

Secure the Instant Pot lid and set the valve to Sealing. Select High Pressure (Manual) for 35 minutes for a 7‑inch pan. When the cook time ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

Remove the lid and carefully lift out the cheesecake using the trivet or foil sling. Peel back the foil cover. The center should jiggle slightly like set gelatin, while the edges should look set and not watery. If the center looks too loose, return the pan to the Instant Pot, cover again, and cook for an additional 3–5 minutes at High Pressure, followed by another 10‑minute natural release.

Gently blot any condensation from the foil and outside of the pan with a paper towel. Run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan. Let the cheesecake cool at room temperature for about 1 hour to help prevent cracks.

Cover the cooled cheesecake pan with foil or plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.

When ready to serve, unlatch the springform pan and gently remove the ring. If you used parchment, slide the cheesecake onto a serving plate. Slice with a sharp knife, wiping the blade clean between cuts. Top with fresh berries, fruit compote, chocolate sauce, or whipped cream if desired.