How to make the crust: Take a 6" spring-form pan and grease it with cooking spray. Blend melted butter, salt and graham cracker crumbs, and blend all together in a medium-sized bowl to the point complete blend harnesses very smooth texture. Roll it out evenly at the bottom, top and sides of the pan. Freeze your cake for twenty minutes.

How to make the cheesecake: Beat sugars, cream cheese, flour and sour cream by using a hand mixer in a large-sized bowl to the point it becomes light and fluffy. Add salt and vanilla and mix well. After that, mix eggs, beat well until fully blended (one egg at a time). Make sure you don’t over-blend it. Take spring-form pan and stream batter into it and on top of crust.

Take an instant pot and pour 1 ½ cup of water into it and keep trivet at the bottom. Get a large piece of foil and fold it into thirds so that you create a long “sling” and keep it at the bottom of the pot. Fold the sling after keeping the spring-form pan.

Apply the lid and use the setting of ‘High Pressure’. Apply 35 minutes of timer. Give NPR (Natural Pressure Release) to it. Take out the cheesecake from the pot. Keep on a wire rack for cooling for 1 hour.

Get a foil and cover the spring-form pan with it; keep it in the refrigerator for the whole night or at least 4 hours. Roll out the cool whip upon top. Top it with finely chopped strawberries and serve!