Start by making the graham cracker crust In a bowl mix together 3/4 Cup graham crackers-finely crushed 2 TBS sugar 2 TBS melted butter

Press into a 7 inch oiled springform pan Set in the freezer for 20 minutes to set while you prepare the cheesecake filling

Using a stand mixer or electric mixer combine (3) 8oz packages cream cheese 1 1/2 tsp. vanilla 3/4 Cup sour cream 1 Cup sugar Slowly add one at a time... 2 large eggs 1 egg yolk Mix until creamy and smooth

Next, melt 4 oz. white chocolate chips Then gently mix into the batter until fully incorporated Pour into prepared springform pan Set aside while making the raspberry reduction

In a saucepan brought to medium heat, stir together 1/2 Cup fresh raspberries 1 TBS sugar Allow the mixture to heat while stirring and breaking down the raspberries This should only take a few minutes

Strain the cooked raspberries over a bowl until the juice is separated from the seeds Cool the raspberry juice in the fridge or freezer until room temperature Drop droplets of the raspberry sauce onto the cake top and swirl through the drops as you wish with a toothpick Next, prepare your Instant Pot as follows

Pour 1 1/2 Cups of water into the bottom of your instant pot insert Set the cheesecake pan into the metal trivet and place into the bottom of the pot with the trivet arms up Cook on manual high heat for 38 minutes Natural release for 18 minutes or until valve drops

Put a loose foil tent around the pan sides to prevent water condensing onto the cheesecake as it cooks Open the Instant pot lid and remove the cheesecake and foil tent The cake should jiggle a bit but be mostly firm  It will continue to cook as it cools on the counter

Garnish with fresh whipped cream and raspberries Click the link for full recipe and tutorial