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