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This might be the best thing I have ever made.

Seriously, I don’t even know what to say, except, I made this, and it’s absolutely fabulous.

My husband thinks I might have an addiction, but he is really loving the results. I guess there are worse things than a wife could do than continuously cook.

And, if it wasn’t so high in calories, I would make one every single day and just change out the toppings. Today, I tried it with a cherry topping. I thought it was tradition, and honestly, it was my first ever cheesecake. So–

Ingredients:

Graham crackers-I used 2 of the 3 bags that came in the package

1/4 cup of melted butter

2 Cream Cheese Blocks-at room temperature

2 eggs

1/3 cup of sour cream

1/2 cup of sugar

Instructions:

I made the crust first, by placing the graham crackers into a plastic bag and crushing them with a rolling pin.

Then add the melted butter into the crushed graham crackers

Mix it all together and place it into a

7″” springform pan, going along the sides

Place into the freezer, to firm up, meanwhile, make the filling

In a mixing bowl, add the cream cheese, eggs, sour cream and sugar

blend it all together

Remove the crust from the freezer, and add the cream cheese mixture

Add 1 cup of water to the instant pot.

Now, you need to make a foil holder that creates an easy way for the cheesecake to sit in the

instant pot.

Add 25 minutes to the manual setting

When it beeps, do a quick release

Let the cheesecake rest for 10 minutes, and then pop it into the refrigerator

Add your topping (I added strawberries) and

Enjoy!