ADVERTISEMENT
Grease a 7-inch springform pan. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the crust mixture firmly into the bottom of the prepared pan. Place in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully combined.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Cover the springform pan with aluminum foil. Pour 1 cup of water into the Instant Pot and place a trivet inside.
Place the springform pan on the trivet. Lock the lid and set the Instant Pot to high pressure for 35 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
Remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
For the strawberry crunch topping, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl. Mix until well combined.
Sprinkle the strawberry crunch mixture over the chilled cheesecake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes (plus chilling time)
Kcal: 350 kcal | Servings: 8 servings
ADVERTISEMENT
