• Mix the butter, graham cracker crumbs, and brown sugar.
• Put parchment paper in the bottom of the cheesecake pan. Cut to fit. Once added spray with nonstick spray and also spray up the sides of the pan as well.
• Put the graham cracker mixture into the bottom of the pan. Press down. Put about 1/2 inch up the sides of the pan, too.
• Put in the freezer.
• Grab a large bowl and mix on low the cream cheese, flour, and sugar.
• Add in the lemon juice, lemon zest, and sour cream. Mix.
• Add in the eggs one at a time, mixing after each one.
• Fold in the blueberries carefully.
• Take the crust out of the freezer and pour in the batter.
• Put the trivet into the Instant Pot at the bottom of the pot.
• Put in 1 cup of water to the bottom of the Instant Pot.
• Lower the cheesecake pan onto the trivet.
• Put the lid on the Instant Pot and lock the lid and seal.
• Cook on high for 35 minutes.

Once done, release the pressure on the pot and take out the cheesecake pan. You'll know it's done if it jiggles a tiny bit. Dab up any moisture around the edges with a paper towel. Put in the fridge to chill overnight or for a few hours. Lemon Blueberry Topping Instructions:

• Grab a saucepan over medium-low heat and mix eggs, sugar, zest, and juice with a wooden spoon. Should be nice and creamy.
• Turn the heat to low and stir until it thickens. This should take about 4-5 minutes.
• Mix in the butter.
• Take off the heat and let cool.
• Spread on top of the cheesecake and add on fresh blueberries.
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