Cheesecake Crust

Start by cutting a circle of parchment paper to fit into the bottom of the 7-inch springform pan.

Once that is done, you're going to stir the butter and sugar into the graham cracker crumbs. It will be crumbly but wet.

Take that mixture and press it down into the bottom and up sides of the pan.

Once you have it added and pressed down, take and place the crust in the freezer.

Cheesecake Filling

Grab a large bowl, and begin to beat the cream cheese until smooth and fluffy.

Once that is done, take and add in the sugar, flour, lemon zest, lemon juice, and sour cream. Mix very well.

Then you're going to add in the eggs, one at a time, and be certain to mix after adding in each egg.

Once mixed, take and pour the filling into the crust.

Add your raspberries and sugar in a food processor and process them until mixed.

Then, take and drop spoonfuls of the processed raspberry mixture over the surface of the cheesecake. You can then use a butterknife to give it a swirling effect.

Once you have that done, take and cover the cheesecake with foil and make certain that the edges are sealed. Also, take and poke a small hole in the center of the foil to release steam.

Next, pour in 1 cup water to the bottom of your Instant Pot

After that, take and put the cheesecake on the trivet that comes with the Instant Pot and lower it into the pot.

Seal your Instant Pot according to the directions and then set to high pressure and cook for 55 minutes.

Once the time is up, allow the pressure to release and then manually release any remaining pressure. Take and remove the cheesecake and let it cool on a rack after you've also taken off the foil.

Lemon Topping

Crack open the eggs and pour them into a bowl. Then, lightly mix the eggs.

In a medium saucepan, start to combine the eggs, sugar, lemon zest, and lemon juice. You're going to want to cook them over medium-low heat and be certain that you're stirring constantly with a wooden spoon. Do this until the mixture becomes creamy.

Once that happens, lower the heat to low and continue to stir and cook until it becomes nice and thick. (will stick and cover the back of your spoon)

Once done, take off the heat and stir in the butter.

Allow time for the lemon topping mixture to cool, then take and spread it over top of cheesecake. Add fresh raspberries on top.

Place back in the fridge to chill before serving. Store any leftovers in the refrigerator.