In a bowl, beat the sugar with the cream cheese until you have a light and fluffy mixture.
Add in the egg, one at a time and blend slowly until smooth.
Next thinly slice 2 strawberries and add them to the mixture. If its then not pink enough, you can use some food colouring though we didn’t.
Add in yoghurt and vanilla and mix slowly with the hand mixer.
Whilst your cheesecake is resting in a bowl get your crust ready. Place the butter in the microwave and cook for a minute to melt it. Then use a food processor or blender to turn the biscuits into crumbs. Then load the crumbs into the butter, mix well with a fork.
Load the crumb mixture into the bottom of a spring form pan. Then use a fork to press down so that you have a level layer of crust.
Cover the cheesecake filling over the crumb base and make sure it is level and get rid of any lumps or bumps.
Place 2 cups of water (480ml) into the instant pot, add the trivet (the one with the handles) and then load up the spring form pan with a tight layer of foil.
Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes.
Do a quick pressure release, remove from the instant pot using the handles of your trivet, remove the foil, and allow to cool.
Once cool, if there is no crack, cut a line in the middle of the cheesecake and place in the fridge for 12 hours.
The next day, remove the main part of the spring form pan as it makes it easier to work with. Also, your cut line should have expanded as it has cooled. This is your strawberries line for adding your strawberries to and gives it a dinner party look.
Start by filling strawberries along the line and then surround the top of the cheesecake with more sliced strawberries before serving.