In your mixing bowl or stand mixer add the softened chream cheese, vanilla, and sweetener. cream together about 5 minutes on medium speed, until smooth.
Add the eggs and mix until blended together.
Then add sour cream. at this point turn mixer to low speed and just gently incorporate it all together.
pour 1 and 1/2 cups of water into bottom of instant pot liner. place trivet in Instant Pot.
Pour your mixture in to your spring form pan. cover with a damp paper towel and then foil crimped around edge of pan.
you can also make a sling with boil, folding longways and slipping under the pan, the ends then act as handles for lower and lifting the cheesecake.
set the cheese cake on top of the trivet in IP. close lid, set to seal and set on manual for 35 minutes.
NPR (Natural Pressure Release) for 15 minutes, then release remaining pressure.
gently remove the cheesecake from the IP, remove the foil and paper towel, if there is any liquid on top you can tilt the pan gently and dab the condensation off with paper towel. this is also a good time to test if it is solid. it is ok if the center jiggles a bit (no more than about an inch) and not wiggle or run when you tilt it.
If it isn’t set enough, stick back into IP and set for 3 more minutes, then manually release the pressure and your cheesecake should be done.
Stick in the fridge for 24 hours (if you are in a big hurry it may be set enough, say in 8-10 hours but for best results wait!)