Process graham crackers to crumbs and combine in bowl with sea salt and brown sugar.

Mix in the butter until mixture sticks together.

Line sides and bottom of 7 inch spring form pan with parchment paper.

Place pan in freezer while mixing batter.

For batter see below

Mix the Sugar, Cornstarch and Salt in a small mixing bowl

Put Cream Cheese in a mixing bowl and beat with a hand blender on low until broken up.

Mix in Sugar mixture on low a little at a time, scraping down sides as needed until combined.

Add Sour Cream and Vanilla and mix on low until combined.

Blend in Eggs one at a time until combined on low scraping down sides as needed.

Take pan out of freezer and pour batter in.

Tap pan on counter top to remove bubbles. You probably won't get all of them out. When finished cover pan with aluminum foil. Doesn't need to be air tight.

Put liner in cooker and add 1 cup of water and trivet. Turn cooker on with lid removed to bring water up to where it's just beginning to boil

Put aluminum foil covered pan and sling into cooker folding tabs of sling down.

Put lid on cooker.

Cook on high pressure for 38 minutes. This time is due to the smaller size of the spring form pan and the depth of the batter.

Allow full Natural Pressure Release.

Remove with foil sling.