To begin with this recipe, you will start with the crust. Blend the graham crackers. Blend the graham crackers in a blender until they’re crumbs.  Add the sugar and mix. 

Melt the butter in the microwave. Then, add it to the graham cracker crumbs, and mix well to coat. Then Make your crust. Press the graham cracker crumbs into a 7 inch Spring-form pan, or a 6 inch Instant Pot cake pan, until they’re evenly pressed down. 

Now to create cheesecake filling, Blend ingredients. In a high powered blender, add the cream cheese, OUI yogurt, sugar, vanilla, and eggs, and blend on high until all ingredients are well mixed. 

Mix cream and pudding. In a separate bowl, mix the heavy cream and Instant pudding until smooth.  Add the pudding mix to the blender, and blend well.

Prepare blueberries. Wash the blueberries under cold water, and dry with a paper towel.  Place them in a small dish, and sprinkle the flour over the blueberries, tossing them gently with a spoon to coat.

Pour the cheesecake mixture into the pan, on top of the crust. Place the blueberries in the center of the cheesecake batter, and gently fold into the batter, being careful not to disturb the crust.

Then prepare the pan and Instant Pot. Wrap the bottom of the pan in foil.  Place the Trivet in the Instant Pot, and place ¼ cup of water in the bottom of the Pot.  Place the Cheesecake pan on top of the Trivet. 

Place the lid on the Instant Pot until it beeps and locks.  Make sure the pressure valve is set to SEALING, and set the time to 45 minutes. 

When the Instant Pot is done cooking, beeps and goes to off, do not release the pressure, and  DO NOT REMOVE THE LID. Leave the cheesecake in the Instant Pot for 30 minutes, then make sure all the pressure has been released by turning the pressure valve to VENTING.

Remove the cheesecake pan from the Instant Pot, and place on a wire rack to completely cool.  The cheesecake may be a little jiggly in the center, but it will set up in the refrigerator. 

When the cheesecake is cool, place a piece of parchment paper over the top of the pan, and then foil over the Parchment paper.  Place the cheesecake in the refrigerator for at least 8 hours, or overnight for best results.  The longer you can leave the cheesecake chilling in the refrigerator, the better.