Graham Cracker Crust

• mix graham cracker crumbs and sugar, stir in melted butter

• press in the bottom of a 6 inch srpingform pan
• cover bottom of pan and sides with foil

Cheesecake

• mix the cream cheese and sugar together until as smooth as possible, do not beat it
• add the vanilla and yogurt, stirring never beating
• add the eggs one at a time, stirring well after each addition, avoid beating in a bunch of air, you just want to combine the ingredients
• pour in the prepared crust
• cover with more foil
• put one cup of water in the inner pot of the Instant Pot and then the wire rack trivet
• if you need to make a little foil sling that goes under the pan to help lift it out of the pot
• place lid on the pot, turn the release valve to closed
• press manual pressure, high and set timer for 37 minutes for a 6 inch cake, 35 minutes for a 7 inch cake
• when the timer goes off, let it sit 10 minutes on natural release an then turn it to quick release
• peel off the foil and check the cake, the center should be jiggly but the outer 2 inches or so should be firmer
• if you think it's too jiggly, cover it again, reset the pot for 2-3 more minutes
• when finished removed all the foil, let cheesecake cool at room temperature for 2 hours and then put it in the fridge to until completely cool, it's best to let it rest at least 12 hours before slicing
• run a knife around the edge of the pan to loosen it and then open the springform pan
• add fruit to the top if desired