First, start by making the crust. Grease your springform pan with cooking spray on sides and bottom. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Place in your freezer for about 20 minutes.
Next, make the cheesecake mixture. In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream, lemon juice and zest on low until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Be sure not to over mix or mix on high speed. Once the mixture is well combines, pour batter into springform pan on top of the slightly frozen crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.
Place a paper towel on top of the springform pan and then cover tightly with tin foil.
Pour 1 1/2 cups water into the bottom of your Instant Pot and place the trivet down into the center. Place your springform pan onto the trivet.
Place the lid onto your Instant Pot and lock into place. Select the 'Pressure Cook' function on high and set the timer to 40 minutes.
While the cheesecake is cooking in your Instant Pot, make the lemon glaze. whisk together the powdered sugar, cream cheese and lemon juice until you have reached your desired consistency. Set aside.
Once the timer beeps, allow the pressure to release naturally, about 20 minutes. Carefully removed the lid.
Carefully remove the cheesecake from the Instant Pot using the side handles from the trivet and place on a wire rack to cool for at least an hour.
Once your cheesecake has cooled, cover your springform pan with foil and refrigerate for 4 hours or up to overnight.
When you're ready to serve, glaze top of the lemon cheesecake with your lemon glaze and decorate with your favorite fruit.
Serve and enjoy!