Cheesecake Instructions:
Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
Cut parchment paper to fit the bottom of the cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up the sides of the pan.
Chill in the freezer while preparing the filling.
In a large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
Add sour cream, lemon juice and lemon zest. Mix on low to combine.
Add eggs, one at a time, mixing after each addition.
Gently fold blueberries into batter.
Remove crust from freezer and evenly pour batter into pan.
Place the trivet included with the instant pot into the bottom of the pot.
Add 1 c. of water to the bottom of the instant pot.
Gently lower the cheesecake pan onto the trivet.
Place the lid on an instant pot and use the instructions that came with the pot, lock lid and seal.
Cook on high for 35 min.
Release pressure on the pot and remove the cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
Chill cheesecake for several hours or overnight.
Lemon Blueberry Topping Instructions:
In med. saucepan, over medium-low heat, stir together eggs, sugar, juice and zest with a wooden spoon until creamy and smooth.
Turn heat to low and continue to stir until mixture thickens and coats the back of spoon. (4-5 min.)
Add butter and stir well.
Remove from heat and allow to cool.
Spread on top of the cheesecake and sprinkle with fresh blueberries.