Combine finely crushed vanilla wafers, ⅛ tsp salt, and granulated sugar. 

Melt the 4 tablespoon of butter and mix in the vanilla wafer mixture.

Spray the bottom and sides of the springform pan/s with baking spray.

Press the vanilla wafer 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, and Meyer lemon zest and lemon juice.  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 a greased 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.

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 35 minutes.**

Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.

Carefully remove the cheesecake from the Instant Pot.  Use a paper towel to soak up any water that may be laying on the top of the cheesecake.

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.  

If desired add lemon curd to the chilled cheesecake and serve.