Beat the room temperature cream cheese and sugar until just creamy.
Mix in the vanilla extract
Add the eggs, one at a time, mixing in between until just combined on low speed. Do not over mix. I like to crack the eggs into a separate bowl, lightly beat, and then add to the filling, but you can use either method
Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
Take the corner of a paper towel and soak up any water on the top of the cheesecake.
Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for at least 6 hours to overnight (recommended) before serving.