Spray the inside of a 7-inch springform pan with baking spray. Set aside.
Add the vanilla wafer cookies, butter and sugar to the bowl of a food processor. Pulse until fully combined. Alternate method - mix the ingredients together in a large bowl.
Press the mixture into the bottom of the prepared pan. Set aside.
Beat the sugar and cream cheese together in a large bowl until smooth.
Beat in the limoncello (or lemon juice), Greek yogurt (or sour cream), vanilla extract and lemon zest. Mix until combined.
Add in the eggs and beat until fully combined.
Pour mixture over the crust. Cover with aluminum foil.
Place a trivet inside the liner of your Instant Pot and pour in one cup of water. Place the foil wrapped pan on top of the trivet.
Secure the lid, making sure to lock it in place. Check to make sure the knob is in the “sealing” position.
Press the “Pressure Cook” or “Manual” button. Use the + or – buttons to adjust the time to 35 minutes on high pressure.
When the pot beeps, allow the pressure to release naturally for 15 minutes.
Carefully remove the lid, water will drip off the lid. Use a towel to blot the water off the top of the foil.
Carefully remove the pan from the pressure cooker and place on a wire rack. Allow to cool completely. Once cooled, place the pan in the refrigerator overnight, or for at least 6 hours to chill.
When ready to serve, run a knife around the edge of the pan to separate the cheesecake from the sides. Press the spring to open the pan and remove.
Spread lemon curd over the top of the cheesecake.
Pipe whipped cream around the edges, or spread over the top. Chill until ready to serve, then slice and enjoy!
I am not a baking blogger for a reason. I cannot pipe whipped cream to save my life, which is I chose to spread it over the top. Feel free to decorate yours however you like, or you can skip the whipped cream if you prefer.
I always use vanilla wafer cookie crumbs in my cheesecakes. This is a personal preference and you can easily substitute graham cracker crumbs if you prefer.
For Keto - use Swerve granular and almond flour instead of cookie crumbs.
For dairy-free - substitute vegan cream cheese (I use KiteHill cashew cream cheese), non-dairy butter and dairy-free sour cream. Fage Greek yogurt and butter are lactose-free, but still contains dairy proteins.