This recipe was made in a 6-quart Instant Pot electric pressure cooker.
For best results, use room temperature cream cheese and eggs and mix ingredients until just combined. This helps avoid cracks in the top.
You can crack eggs into a separate bowl to avoid shells getting into the mixture.
I don’t like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.