**Before beginning make sure all of your ingredients including eggs and sour cream are at room temperature.**

Start by preheating your oven to 350 degrees and prepare a 6 inch by 2 ½ inch springform pan. (you can use a 7 inch it will just not be as thick)

In a food processor, add graham crackers and mix until you get fine crumbs. Add melted butter and salt and pulse until well combined.

Pour into the bottom of the prepared springform pan and using your hand or utensil to press the crust.

Place in the oven and bake for 10 minutes.

While the crust is baking, start preparing your filling by adding the cream cheese into a large mixing bowl or the bowl of a stand mixer and beat on high speed for at least 5 minutes. You want to mix the cream cheese until it is fluffy and has no lumps.

Once the cream cheese is done, add in both sugars and mix until well combined.

Next add in sour cream and vanilla and mix until just combined.

Last, add in the eggs one at a time and mix just enough to combine the eggs and no more. Be careful not to overmix.

Pour the filling into the baked crust and cover with aluminum foil.

Prepare your Instant Pot by adding in the trivet and adding in 1 cup of water. Place the cheesecake on the trivet and place the lid on in the sealing position.

Place on high pressure for 35 minutes and allow the pressure to naturally release.

Once you can open the  lid, remove the cheesecake and allow to completely cool on the counter then place in the refrigerator to fully set. (I leave mine overnight for the best results)

Once the cheesecake is set, prepare your topping by adding the butter and brown sugar to a small saucepan. Once the butter and sugar is melted, add in the cornstarch and mix to combine and allow to melt. Once the butter and sugar is melted, add in the corn syrup and corn starch. Continue cooking over medium heat, stirring constantly until thick.  Remove from heat and add in vanilla and pecans. Pour over top of the cheesecake and serve immediately!

Enjoy!