1 cup Ritz or Club crackers, crushed
1/2 cup pecans, chopped fine
3 tbsp butter, melted
16 oz cream cheese, softened
4 oz blue cheese, crumbled
1/4 cup heavy cream
1 tbsp dried basil
1/2 tsp garlic powder
1/4 tsp white pepper
3 eggs, room temperature
1/4 cup green onions, diced
2 cups water
Lightly spray a 6-inch springform pan with cooking spray. Line base of springform pan with parchment using spray to keep in place. Spray one additional coat of cooking spray.
Combine crackers, pecans and butter and press onto base and sides of springform pan.
Beat cream cheese, blue cheese, and cream until smooth. Add basil garlic powder and white pepper; beat to combine. Beat in eggs, one at a time until just combined. Fold in green onions and pour into crust. Tent with foil.
Place steamer insert in base of Instant Pot and add 2 cups water. Layer a paper towel and two layers foil under springform pan and wrap up the sides with paper towel between springform pan and foil. Carefully place cheesecake in the center of the pot. Secure lid and close release valve. Cook on manual setting at high pressure for 40 minutes. When cooking is complete, allow Instant Pot to release and depressurize naturally.
Remove cheesecake from Instant Pot and cool on rack for 1 hour and in refrigerator for an additional 4 hours. Remove cheesecake from springform pan and plate. Serve with crackers, pears, apples, etc.