Instant Pot Blueberry-Pecan Cheesecake | Williams Sonoma

Ingredients

• 2 oz. (60 g) graham crackers
• 1/2 cup (2 oz./60 g) toasted pecans
• 1 Tbs. firmly packed light brown sugar
• 3 Tbs. unsalted butter, melted
• 1 lb. (500 g) cream cheese, at room temperature
• 3/4 cup (6 oz./185 g) granulated sugar
• 1/4 cup (2 oz./60 g) sour cream, at room temperature
• 2 eggs, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• Pinch of kosher salt
• 1/2 cup (5 oz./155 g) blueberry preserves
• 1 tsp. grated lemon zest
• 1 cup (4 oz./125 g) blueberries