Very Berry Cheesecake

INSTRUCTIONS

1. Cut parchment paper to fit bottom of 7-inch springform pan. Lightly spray bottom and side of pan with nonstick cooking spray. Wrap outside of pan with foil.
2. Combine graham cracker crumbs and melted butter in small bowl; mix well. Pat mixture onto bottom and about ½ Inch up side of prepared pan. Freeze 10 Minutes .
3. Beat cream cheese and sugar in large bowl with electric mixer at Medium-High speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sprinkle blueberries over crust. Pour batter over blueberries. Cover pan tightly with foil.
4. Pour water into Instant Pot; place rack in pot. Place pan on rack. Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 33 Minutes.
5. When cooking is complete, use Quick Release. Remove pan from pot. Uncover; cool 1 Hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 Hours or overnight.
6. Remove side and bottom of pan; transfer cheesecake to serving plate, if desired. Heat jam in small saucepan over low heat or in glass measuring cup in microwave, stirring until smooth. Spoon melted jam over cheesecake; top with raspberries.