Start by placing your cream cheese, sugar, eggs and vanilla into a large mixing bowl.

Mix until smooth.

Place your graham crackers into a food processor and grind until they are the consistency of sand.

Add Sugar and melted butter and blend.

Pour crumbs into the bottom of a well greased spring pan and press down firmly.

Pour cheesecake mixture into pan and smooth out.

Place raspberry preserves on top and run a knife through to create marbled look.

Place cheesecake into sling, as shown.

Place a cup and a half of water into your instant pot.

Lower sling and cheesecake into instant pot.

Secure lid, and cook on high pressure for 30 minutes.

Allow it to vent for 15 minutes before doing quick release.

Let cool for one hour.

Refrigerate for 2 hours.

Serve and Enjoy!