Cheesecake CrustSpray 8" springform pan with non-stick spray.

Mix all the ingredient and put into the pan.

Press down with your fingers and up the sides, too.

Put in the freezer.

How to Make the Cheesecake Filling

Mix the sugar and cream cheese.

Add in the sour cream, flour, orange zest, and orange extract. Mix well.

Put in the eggs one at a time and blend well.

Put it in the crust.

Tap the pan carefully on the counter to get rid of air bubbles.

Cover with aluminum foil.

Put 1 1/2 cups of water into the Instant Pot.

Put the cheesecake on a trivet and lower it into the pot.

Seal pot according to instructions. Cook on high pressure for 35 minutes of time. Once done, let sit for 10 minutes, then release manually.

You'll notice a bit of jiggle in the middle, that's fine. If it is too loose, cook for another 5 minutes.

How to Make Orange Curd Topping

Combine eggs, sugar, orange zest, lemon juice, and
orange juice in a saucepan. Whisk together.

Turn on medium heat and stir until thick.

Add butter and stir.

Take off the heat and let it cool.

Put on top of cheesecake once coled.