• Preheat oven to 325°F
• Combine finely crushed graham crackers, ⅛ tsp salt, and brown sugar. 
• Melt the 4 tablespoon of butter and mix in the graham mixture.
• Line bottom and sides of 7" springform pan with parchment paper.
• Press graham cracker crust into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
• Bake the crust in the oven for 15 minutes.
• Meanwhile, using a food processor, combine the room temperature cream cheese, and heavy cream.  Blend using short pulses.
• Add in the sugar, cornstarch, 2 tsp vanilla, salt, lime juice, and key lime zest.  Quick Pulses until just incorporated. Scrape down sides of bowl as necessary. 
• Add in the room temperature eggs and blend using short pulses until just combined.  This part is critical!
• Pour into the parchment paper-lined springform pan and allow the filling to settle.
• Gently pick up the springform pan and "tap" it onto the counter to pop any air pockets that may be in the filling.  Smooth out the top with a spatula.
• Loosely cover the top of the pan with aluminum foil.
• Pour 1 cup of water into the pot and put the trivet into place.
• Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
• Gently place the cheesecake in the Instant Pot and close the lid.
• Set the pot to MANUAL and cook for 42 minutes.
• Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
• Carefully remove the cheesecake from the Instant Pot and carefully remove the foil (careful not to drop any liquid on the cake.).  Use a paper towel to soak up any water that may be laying on the cake.
• Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
• Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.  

Homemade Whipped Cream

• Stir together 4 tablespoon of water and 1 teaspoon of unflavored gelatin and heat in microwave for 5 seconds.  It will dissolve.  Allow it to cool before adding to the heavy cream, otherwise, it will melt. 
• In a larger bowl, combine 1 cup of heavy cream and beat until small peaks form.
• Add in 4 tablespoon of confectioner's sugar and 1 tsp of vanilla. Beat.  
• Add in the cooled gelatin and beat until still peaks form. 
• Decorate top of Key Lime Cheesecake and serve.