Cut a piece of parchment paper to fit into the bottom of a 7-inch nonstick springform pan. Place parchment into the bottom of the pan and set aside.
In a food processor, crush graham crackers until finely crumbled. Mix in sugar.
Then mix in melted butter.
Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.
FOR THE FILLING:
Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.
Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs.
The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.
Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.
Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)
TO PRESSURE COOK:
Pour one cup water into the bottom of a 6-quart pressure cooker.
Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little 'feet' on the bottom of the trivet and you'll want those sitting in the water instead of the pan.
Place handled trivet into the bottom of the pot.
Slide lid into locking position. Turn the pressure release valve to "sealing."
Press "Manual Cook" and make sure it is set to high pressure. Set time for 32 minutes. It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.
Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.
Using the trivet handles, carefully remove the cheesecake from the Instant Pot.
Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours.
When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.