Take a cheesecake pan according to the size of an instant pot.
Make a crumbled mixture a cookies and butter in a food processor.
Take a spring foam pan and grease it lightly with butter, press the crumbled mixture evenly at the bottom, it should be 1 inch high from all sides.
Beat the cream cheese in a stand mixture, add remaining contents and mix well to make a creamy mixture.
Pour the mixture over the crust.
Put the trivet in an instant pot and add 2-3 cups of water.
Cover the pan with foil and place on the trivet in an instant pot.
Cook on manual “high” pressure for 30 minutes
Release the pressure naturally.
Serve with whipped cream.