White Chocolate Pomegranate Cheesecake

INSTRUCTIONS

1. In a medium mixing bowl, combine the graham cracker crumbs with the butter and salt until it resembles coarse sand. If it is too dry, add another tablespoon of melted butter. Press the graham crackers into a 6-inch springform pan, creating an even layer along the bottom and halfway up the sides. Freeze the crust until the batter is done.
2. Using an electric mixer or hand-held blender, whisk together the room temperature cream cheese, sour cream, and sugar until smooth, no clumps. Add the eggs one at a time and whisk until combined. Add the vanilla and cornstarch and quickly mix.
3. In a microwave-safe bowl, heat the white chocolate and heavy cream together for 30 seconds until just melted. Be careful not to burn the chocolate as white chocolate is more prone to seizing. Whisk until smooth and add to the cream cheese mixture. Fold until combined and set aside.
4. Pour the cream cheese batter into the prepared graham cracker crust. Level out the top and wrap it with aluminum foil.
5. Place a trivet in the inner pot and pour in 2 cups of water. Carefully set the covered cheesecake into the inner pot, on top of the trivet.
6. Pressure cook on HIGH for 40 Minutes. After 40 minutes, let the pot naturally release all remaining pressure. Keep covered and refrigerate for 4 hours, or overnight.
7. Meanwhile, clean out the inner pot and press Sauté, Normal/Medium for 30 Minutes. Add the pomegranate juice and sugar and whisk to combine. Boil this mixture until it has reduced in half and thickened considerably, about 15-20 minutes, stirring occasionally. Be careful to not burn the syrup. It is recommended to angle the lid on top of the Instant Pot, so the lid captures any splatters but still has some room to release the steam. Be careful not to burn yourself on the splatters. Remove the syrup when thickened and allow it to cool.
8. Top the cheesecake with pomegranate syrup and fresh pomegranate seeds. Enjoy!