To make the crust, crush the graham crackers until fine crumbs using a rolling pin, or a food processor.

In a medium bowl, combine cracker crumbs, sugar and melted butter. Mix well until the mixture is wet sand-like texture.

Transfer the mixture into 7-inch springform pan and press onto the bottom and up the sides, if desired. Refrigerate while you prepare the filling.

To make the filling, using a hand mixer, beat the cream cheese in a large mixing bowl until nice and fluffy, about 1 minute.

Add sweetened condensed milk, egg, flour, lemon juice, vanilla extract and salt. Mix until nice and smooth.

Pour the cheesecake filling into the prepared springform pan.

Pour 1 cup of hot water into Instant Pot. (I use this 6Qt Instant Pot.)

Set the springform pan on a steamer basket and carefully set in the pot.

Close the lid, turn the venting knob to sealing and set the Instant Pot to Manual for 26 minutes at high pressure. (It took about 7 minutes for my Instant Pot to come to pressure.)

Once the timer is up, let it sit for full natural release. Then turn the venting knob to venting and carefully open the lid.

Carefully remove the cheesecake from Instant Pot and absorb the condensation with a paper towel. Let cool at room temperature for 30 minutes, and the refrigerate for 1-2 hours.

To make strawberry sauce, place strawberries in a medium saucepan.

Stir in water and sugar and bring it to rolling boil over high heat, stirring frequently.

In a small bowl, mix cornstarch with 1 tablespoon of water.

Add cornstarch mixture into the strawberries. Reduce heat to medium and cook for couple more minutes.

Remove from heat and stir in lemon juice. Let cool.

When ready to serve, remove the springform pan sides and spread half of strawberry sauce on top. Serve with the remaining sauce on the side.