Blend cream cheese until softened.
Add eggs, one at a time until fully incorporated in cream cheese.
Mix in 1/2 cup Splenda.
Add Lemon Juice and Vanilla.
Pour into a 7" spring-form pan.
Cover the bottom of pan tightly with aluminum foil, and then cover top of pan with aluminum foil. This prevents steam/water from getting into your cheesecake.
Make a "sling" with aluminum foil, and center your pan in the middle of the sling.
Lower your cheesecake into the Instant Pot carefully. We use the trivet for this recipe.
Cook on manual setting for 40 minutes, with slow release for 10 more minutes.
Let cool, and preferably refrigerate over night before releasing from pan
