Start by making the cheesecake crust. In a bowl add your melted butter, brown sugar, and graham cracker crumbs. Mix until it is sand-like texture.

Grease your 7 or 8 inch cheesecake springform pan, and then place a layer of parchment paper on the bottom. Press the crust tightly into the pan. Come up around an inch on the sides.

Place the crust in the freezer while you work on the orange cheesecake batter.

In a stand mixer or hand mixer cream your sugar and softened cream cheese together. Add in the flour, sour cream, along with orange zest and extract. Mix well till blended.

Now you will add in the eggs one at time. Make sure to mix till combined without overmixing the batter.

Pour the cheesecake batter into the pan, and gently tap the cheesecake on counter to help release any air bubbles in the batter.

Cover tightly with aluminum foil, and pour 1 1/2 cups water into the Instant Pot.

Place your cheesecake on the trivet or use a silicone sling. You want cheesecake out of the water, so you need a sling or trivet.

Place the Instant Pot lid on and make sure the valve is set to sealing. Cook high pressure 35 minutes, and a 10 minute natural release. Then manually release any leftover pressure.

Place the cheesecake on a cooling rack and let it cool for an hour. Then run a knife around the edges of the pan, and place in the fridge to set up overnight.

Once cheesecake is fully set, you will then work on the orange curd. In a pan on the stove, add your eggs, sugar, orange zest and lemon juice along with orange juice. Whisk together and allow the mixture to thicken. Stir constantly to prevent burning.

You want the mixture to be on medium heat, once it begins to thicken add in your butter and stir until mixed. Then remove from heat and allow it to cool.

Pour the thick orange curd on top of the orange cheesecake, then slice and serve. Or refrigerate the orange cream cheesecake until you are ready to eat.