If you want a crunchier crust on an instant pot cheesecake, you will need to blind-bake your crust in the oven.  Preheat the oven to 325 degrees F. Spray a 7.5” springform pan with non-stick cooking spray. Use a flat bottom measuring cup to press the graham mixture into the bottom of the springform pan, and about 1” up the sides. Bake for 10 minutes.