Vanilla Cheesecake.....in the Instant Pot

Vanilla Cheesecake
1 1/2 c. water in Instant pot
Crust:
3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed
2 T. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
1 T. vanilla extract
3 eggs, lightly beaten
Topping:  OPTIONAL
4 oz. white baking chocolate, chopped
3 T. heavy whipping cream
Fresh fruit for topping

Place water in Instant Pot.
Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.
Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight.
Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve.

Variations:  1) serve plain
2)  serve with chocolate and/or caramel sauce topping
3)  serve with a fruit sauce topping
4) serve with whipped cream
5) serve anyway you like!!