How to Make Cheesecake in your Instant Pot
For the fudge sauce
For the cheesecake
  1. To make the fudge sauce: Combine chocolate chips, 2 tablespoons butter, 3/4 cup sugar, water, and corn syrup in a small saucepan. Bring to a boil, stirring continuously. Simmer for 5 minutes, remove from heat and stir in 1/2 teaspoon vanilla. Let cool completely and store covered, in the fridge (bring to room temperature before using).
  2. Place 1 1/2 cups water into the stainless steel insert; put the trivet in.
  3. Melt the remaining 4 tablespoons butter in a medium bowl and add 1 tablespoon sugar and the graham cracker crumbs, stir to combine. Press into the bottom and halfway up the sides of a 7-inch springform pan; place in the freezer.
  4. Beat the cream cheese and remaining 1/2 cup sugar for 2 minutes; scrape down the sides. Add the eggs, sour cream and remaining 1 teaspoon vanilla and beat until completely smooth. Scrape down the sides. Add the flour and beat once more.
  5. Scrape the batter over your prepared crust and place on the trivet. Place the lid on top, close, and seal. Set to cook on high pressure and set the timer for 30 minutes.
  6. When the time is up, carefully remove the lid according to your manufacturer’s instructions. Blot any moisture that is on the cheesecake and let cool for 5 minutes. Carefully remove from the Instant Pot and let cool completely. Chill in the fridge overnight.
  7. To serve, either pour the fudge sauce over and cut into slices or pass the sauce separately.