To make the crust, combine the cookie crumbs, brown sugar, and butter with a fork. Once combined, it should resemble wet sand.

Grab the parchment paper and cut out a circle. Put it into the bottom of the 8-inch springform pan. Spray the paper and the sides with nonstick cooking spray.

Press the crumb mixture into the pan on the bottom and 3/4 inches up the sides.

Put the crust in the freezer.

To make the filling, beat the cream cheese until it is light and fluffy.

Add the sugar, salt, and vanilla and beat until smooth and creamy. Set the bowl aside.

Heat the cream on the stovetop or in the microwave until it is just warm.

Place the egg yolks into a large bowl and beat them constantly while adding the warm cream. Make sure you add slowly and beat the whole time so that the mixture doesn't curdle.

Once done, slowly add the egg mixture into the cream cheese mixture. Beat the whole time until thoroughly combined. Make sure there are no lumps - the mixture will be thin.

Pour the filling into the prepared crust and cover with foil. Be sure that the edges are sealed.

Add 1 1/2 cups of water to the bottom of the Instant Pot, and put the cheesecake on a trivet. Lower the pan into the Instant Pot.

Seal the pot and cook on high pressure for 50 minutes.

Once done, let the pot sit for 10 minutes, then release the pressure and remove it from the Instant Pot.

The cheesecake should have a slight jiggle in the middle, but not too much. If it's too jiggly, put it back in the Instant Pot and cook for another 5 minutes.

Put the pan on a wire rack and cool in the pan before taking off the pan ring.

Add 3 tablespoons of sugar to the top, and brown with the baking torch. You can also brown the cheesecake under the broiler, but be careful not to burn it this way.

Add raspberries and mint leaves on top if you want.

The best way to slice and serve cheesecake is to use a knife dipped in hot water and wiped dry.