Tightly wrap the bottom of a 7-inch springform pan with foil and spray the bottom and sides with Baker’s Joy cooking spray

In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter

Press the buttery graham cracker crust to the bottom of the prepared pan

Place the crust in the freezer

Add the eggs, one at a time, making sure to scrape the sides of the bowl between each egg

Add the flour, heavy cream, and vanilla, mixing until smooth

Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles

Cover the pan with a piece of foil

Pour 1 ½ cups of water into the Instant Pot for a water bath and place the trivet in the bottom of the pot

If your trivet doesn’t have handles, create a foil sling to put around the bottom of the pan and out the top of the Instant Pot to be able to lift the pan easily out of the pot

Gently place the prepared cheesecake on top of the trivet

Lock the lid into place and cook on high pressure for 35 minutes

Allow the pressure to do a natural release for about 10 minutes then manually release the remaining pressure

Uncover the cheesecake and let it cool on a cooling rack until room temperature

Once the cheesecake has cooled to room temperature, move it to the refrigerator for at least 8 hours or overnight

Before serving, top with canned pie filling and whipped cream if desired