Spray a 7” springform pan with cooking spray and line bottom with parchment paper.

Crush vanilla wafers in food processer or in zip top bag with rolling pin.

Mix crushed cookies with 1 tsp sugar and melted butter.

Press cookie mixture into prepared pan using a flat bottom glass or measuring cup. Press evenly along bottom of pan and up the sides.

Refrigerate until filling is prepared

In Mixer blend room temperature cream cheese with sugar. Add eggs and egg yolk one at a time. Continuing to mix well after each one.

Add vanilla and flour. Blend until incorporated.

Finally add lemon juice and lemon zest. Mix well and pour into prepared pan.

Place a paper towel and aluminum foil over the cheesecake.

Add 2 cups of water to your 6 or 8qt Instant Pot.

Make an aluminum foil sling or use a silicone trivet with handles to make removing your cheesecake easier after cooking.

If using aluminum foil sling, place trivet in bottom of Instant Pot and lower cheesecake into pot.

If using silicone trivet with handles lower entire trivet into Instant Pot.

Close lid and check to make sure vent is closed.

Set Manual cook time to 32 minutes for 7” pan.

Once cook time is finished, allow for 15 minutes of natural release to continue cooking.

Once 15-minute natural release is finished. Release remaining steam, remove lid, and remove cheesecake.

Remove foil and paper towel. Allow cheesecake to cool on the counter for one hour before refrigerating 4 hours and up to overnight.

Add all three ingredients to a small saucepan

Bring to a boil, stirring to make sure all sugar is dissolved

Reduce heat to low.

Allow to cook for 15 minutes.

Cranberries will seem loose, but will thicken as they cool.

Can be stored in sealed container in refrigerator for 3-4 days