Pumpkin Cheesecake   in the Instant Pot

Combine melted butter, graham crackers, sugar and pie spice.  Pack into bottom of springform pan

Add in the brown sugar and beat for about 1 minute, until smooth

Add in vanilla extract and yogurt, beat until incorporated

Add eggs 1 at a time, beating for 10 seconds each and use a spatula to gently stir until incorporated.

Spread half of the mixture on top of the graham crackers

Stir in the pumpkin mixture with a spatula and spread on top of cheesecake layer

Pour a cup of water into the Instant Pot and place the cheesecake in a sling inside the inner pot.

Cook on high pressure for 27 minutes and allow a natural release

Gently blot liquid off top. Cool for an hour on counter before placing in fridge

Chill in fridge at least 4 hours before serving.  Overnight is best.