For this instant pot recipe remember that it is super important to have room temperature ingredients. This helps the cheesecake be smooth and creamy and NOT grainy!
You don't want to over mix the cheesecake batter once you are adding in eggs, so beat it as smooth as you can before adding the eggs.
The longer you let the cheesecake sit, the better it is going to be, so if you can, make it the day before and let it sit overnight in the refrigerator before removing it from the spring-form pan and putting the toppings on!
*Note - a hot knife works best for slicing cheesecake. Just run you knife blade under very hot water, dry and slice, wiping carefully between each cut.