Blueberry Cheesecake with Spiced Blueberry Sauce

INSTRUCTIONS

1. Combine the graham cracker crumbs, ¼ tsp salt, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 1.5-quart CorningWare dish. Freeze the crust for 15 minutes or while preparing the cheesecake batter.
2. In a large mixing bowl, beat the cream cheese until smooth. Add ¾ cup granulated sugar and mix until fully combined. Blend in the sour cream, eggs, vanilla, and ¼ tsp salt until the mixture is smooth and creamy. Gently fold in ½ cup of the frozen blueberries. Pour into the prepared dish.
3. Pour 1 cup of water into the Instant Pot and place a trivet inside. Set the CorningWare dish with the crust and batter on the trivet. Pressure Cook on High for 30 minutes, then allow a natural release. Carefully remove the cheesecake from the Instant Pot, cool on the countertop for 1 hour, then refrigerate for at least 4 hours.
4. For the sauce, set the Instant Pot to Sauté on High/More. Add 1 cup of frozen blueberries, ½ tsp salt, ¼ cup water, ½ cup granulated sugar, cinnamon, cardamom, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and cool to room temperature.
5. To serve, slice the chilled cheesecake and top each piece with a generous spoonful of spiced blueberry sauce. Serve with additional sauce on the side if desired.