• Assemble an 8-inch springform pan and set it aside. Pour 2 cups of water into the Instant Pot. If you’re using a metal trivet, set it in the pot now.

Crust

• Add 14 full graham cracker sheets and ½ cup powdered sugar to a food processor. Cover and pulse until fine crumbs form. Add ½ cup salted butter, cover, and pulse to combine.
  
• Press the crust mixture into the bottom and halfway up the sides of the springform pan. Cover the pan tightly with plastic wrap and place it in the freezer while you make the filling.
  

Cheesecake

• In a large bowl, beat 24 ounces cream cheese and 1 cup powdered sugar with a hand mixer on medium-low speed just until smooth. Add ¾ cup honey vanilla Greek yogurt and 2 teaspoons vanilla extract, and beat just until combined. Add 2 large eggs and stir them in with a rubber spatula just until blended. Don’t overmix.
  
• Remove the crust from the freezer and discard the plastic wrap. Pour the cheesecake filling into the crust and gently tap it on the counter several times to bring any air bubbles to the top. Pop any air bubbles that surface.
  
• Lay a large paper towel over the pan without letting it touch the filling, then cover loosely with foil. The paper towel and foil just keep condensation from dripping onto the cheesecake, so they don’t need to be sealed. Place the cheesecake onto the metal trivet or use the silicone sling to lower it into the pot. Fold any handles down so the lid closes.
  
• Lock the lid, set the valve to sealing, and pressure cook on high/manual for 24 minutes. Let the pressure release naturally for 10 minutes, then carefully release the rest with a quick release.
  
• Lift the cheesecake out by the trivet or sling handles and carefully remove the foil and paper towel. The cheesecake is done when the edges are set, the center has a wobbly spot about the size of a half-dollar, and the center reads 150°F on an instant-read thermometer. If it needs more time, re-cover with the paper towel and foil and pressure cook on high for 5 more minutes, then let the pressure release naturally for 10 minutes. Check again and repeat if needed.
• Let the cheesecake cool on a wire rack for about 1 hour. Then gently run a butter knife around the inside edge of the pan to loosen the crust from the sides. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
• When it’s time for dessert, unlatch the ring, top with fresh berries if you like, and slice.