Instant Pot Crab Cheesecake

Cut parchment paper to fit the bottom of a 7-inch springform pan. Spray the paper and sides of pan with a non-stick cooking spray.

Crush saltine crackers in food processor.

Mix crackers and butter together.

Press cracker mixture into bottom and about 1-inch up the sides of the springform pan.

Place crust in the freezer while making filling.

In a large bowl. mix cream cheese and buttermilk until smooth.

Add eggs, one at a time, mixing thoroughly after each one.

Add lemon juice, lemon zest, minced onion and seafood seasoning and mix until combined.

Fold in crabmeat and pour mixture into the crust.

Cover pan with foil, sealing the edges.

Add 1½ cups water to the bottom of the Instant Pot.

Set cheesecake on the trivet and lower into the Instant Pot.

Seal Instant Pot and set to high pressure and time to 40 minutes.

Allow steam to release naturally after time is up.

Remove foil and allow to cool.

Mix together all ingredients except crab meat.

Fold in crabmeat if desired.

Spread on top of cooled cheesecake.

Chill for several hours before serving.

Serve with crackers and cut vegetables. Serve with extra seafood sauce if desired.