Servings: (6) 1 cup ramekins

crush a sleeve of graham crackers crush a sleeve of graham crackers
about 6 tsp cookie butter about 6 tsp cookie butter
2 eggs plus 1 egg yolk mix in last at room temp 2 eggs plus 1 egg yolk mix in last at room temp
2 8oz pkgs cream cheese room temp 2 8oz pkgs cream cheese room temp
½ cup cookie butter ½ cup cookie butter
¾ cup sugar ¾ cup sugar
1 tsp vanilla 1 tsp vanilla
¼ cup sour cream ¼ cup sour cream
extra sugar to caramelize and pour over extra sugar to caramelize and pour over

mix the cheese,  sour cream, sugar,  salt, vanilla,  and half cup cookie butter until smooth.  HAND STIR IN THE EGGS AND YOLK just barely.
Press a  couple tablespoons of the graham cracker crumbs  into the bottom of six one cup ramekins. place a tsp dollop of cookie butter on crumbs then top with equal parts of the cheesecake filing.  Put trivet and 2 cups boiling water in bottom of Instant Pot.  Stack three on three ramekins on trivet. Seal lid, set high pressure for 4 minutes. Natural pressure release for at least 15 minutes. Remove, cover with caramel and chill
caramel:: melt half cup sugar with 1 tbsp water over med high swirling gently, once moderately brown can add splash rum or whiskey, continue swirling to evaporate.  let bubbles subside and carefully pour over cheesecake cups.