Prepare springform pan by spraying with cooking spray.
In a small bowl, combine graham cracker crumbs with melted butter. Press evenly in bottom of springform pan, and a little up the side. Use the bottom of a glass to help. Place in freezer for ten minutes to firm up the crust.
In medium bowl, mix cream cheese and sugar on medium speed until smooth.
Add vanilla, then eggs, one at a time, until just blended. Do not over mix.
Pour batter into prepered pan over crust. Tap gently on counter several times to allow any air bubbles to surface. Pop with fork and smooth batter down with offset spatula or spoon.
Pour one cup of water in Instant Pot and place trivet on bottom. Using a sling, lower the filled springform pan onto trivet and lock or push down handles.
Place lid and lock in place. Make sure valve is set to sealing.
Cook on manual pressure for 40 minutes. Once time has elapsed, allow a ten minute natural release.
Lift pan from Instant Pot and place on wire rack to cool. Use the corner of a paper towel to dab off any excess water that may have formed on top of cheesecake.
Once cooled to room temperature, cover, and place in fridge for at least 4 hours or over night.
To serve, use a warm knife to cut slices and top with homemade chocolate sauce, fresh berries, chopped nuts, and/or whipped cream. Or enjoy plain!