Place the graham crackers, sugar, butter, and salt in a food processor. Process until the mixture begins to stick together.

Pour the crust mixture into a 6 or 7 inch springform pan.

Press into the bottom of the pan and about 1 inch up the sides of the pan.

Place the pan in the freezer while you make the cheesecake.

To make the filling put the cream cheese, sugar, eggs, flour, and cardamom in a food processor and process until smooth.

Add in the vanilla bean paste and mix until combined.

Pour the cheesecake mixture into the pan with the graham cracker crust.

Place the trivet inside your Instant Pot. Pour in one cup of water.

Cover your cheesecake with foil. Make sure the seal is tight and does not have any punctures.

Carefully lower your pan on top of the trivet in the Instant Pot.

Put the lid on the Instant Pot and cook for 40 minutes on high pressure.

Once the cheesecake has cooked for 40 minutes allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.

Allow the steam to leave the Instant Pot before attempting to get the cheesecake out. Carefully remove it from the pot and take off the foil without getting any water on top of the cheesecake.

Allow the cheesecake to come to room temperature then put in the refrigerator for at least 4 hours.

Before serving top with the dragon fruit jam.