In a medium bowl, mix together the graham cracker crumbs, melted butter, salt, and cinnamon. When the mixture resembles wet sand, transfer it to the prepared pan and press it into the bottom and 1” up the sides. 

Tightly wrap the outside of the springform pan with foil and transfer the crust to the freezer while you make the cheesecake layer (or for at least 15 minutes). 

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese and sugar and well combined-- about 1 minute. 

Next add the sour cream, milk, and vanilla. Mix to combine and scrape down the sides of the bowl as needed. 

With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate the first egg before adding the second. 

Once the eggs have been incorporated, carefully pour the cheesecake layer on top of the frozen crust. 

Cover the springform pan with foil. 

Pour 1 cup of water into the bottom of the Instant Pot. 

Add the trivet to the bottom of the Instant Pot and place the cheesecake on top of the trivet.

Attach the lid and ensure the valve is in the sealing position. 

Cook on high pressure for 45 minutes. 

Once the Instant Pot has finished, allow the pressure to release naturally for 10 minutes. Then, release any additional pressure by turning the valve to the “venting” position. 

Open the lid and allow the cheesecake to cool to room temperature in the Instant Pot (again, make sure it is turned off, not on the keep-warm setting). This should take about 2 hours. 

Transfer the cheesecake to the fridge to chill for at least 4 hours, preferably overnight. 

Serve topped with your favorite garnishes such as fresh whipped cream.