Use a food processor or your hands to break the graham crackers into a sandy texture, then mix it with softened butter.
Add sugar to the crackers/biscuits (this is optional as it depends on whether the crackers/biscuits your using are sweetened or not, and how sweet do you want your crust).
Pulse everything together until you get a mixture that is not dry and sandy, and is not sticky either. It should be somewhere in the middle so that it holds texture when pressing it into a greased springform pan.
Pour batter over the cheesecake crust, and cover it tightly with foil.
Add one cup of water to the stainless steel insert of the Instant Pot, then place the springform pan on a trivet and lower it into the Instant Pot.
You can create a “foil sling” to make it easier for you to take the cheesecake out after pressure cooking, or use mitts and carefully hold the trivet from the sides when taking it out. To create a foil sling, fold a 15 or 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you to place and remove the springform pan with ease. Fold down the excess foil from the sling to ensure the pot closes properly.
Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally.
Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
Uncover the cheesecake and allow it to cool to room temperature. Once the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight.
Before serving, top with pie filling, whipped cream and fresh fruit, or serve plain.