• Butter/grease a 7-inch springform pan.

Making the Crust:

• Add the vanilla wafers to a food processor and pulse into crumbs. Pour in the melted butter and pulse to combine. NOTE: the mixture should be the consistency of sand and when pressed stick together. 
• Pour into prepared pan and press down (tip: using the bottom of a small saucepan works well). Cover the bottom and outsides of the pan with a piece of foil to help the bottom stay sealed.

Making the Filling:

• In a food processor with a clean bowl or using a mixer, combine the cream cheese, sour cream and sugar. Process/mix until smooth. 
• Add the lime zest, lime juice, vanilla extract and one of the eggs; pulse just to mix together. Add the second egg, pulse until combined, scrape the bowl and pulse just until smooth. NOTE: do not overmix once the eggs have been added.
• Spoon the filling into the prepared pan. 

Cooking the Lime Cheesecake in the Instant Pot:

• Add a paper towel over the top of the pan ensuring it is taut. Cover loosely with a piece of foil to hold it in place; do not seal the top. Pour 2 cups of water into the Instant Pot insert. Place the trivet in the Instant Pot.
• CREATING A FOIL SLING: Create a foil sling using a 20-inch peice of foil folded in thirds vertically. Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet. Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.
• Lock the Instant Pot lid and move the vent to the SEALING position. Select ‘Manual’, ‘High Pressure’ and set the timer to 30 minutes. When the cooking is done, do a Quick Release and carefully lift the pan out of the Instant Pot using the foil sling.
• Allow the cheesecake to cool at room temperature for 10 minutes then transfer to the refrigerator to fully cool, at least 2 hours or overnight (it will become firm during this time). Release the sides of the pan and serve.