Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.
Add the sugar and then beat for 30 seconds.
Add the Greek yogurt and beat for 30 seconds.
Add the egg. Beat for 30 seconds.
Add the lemon juice and vanilla extract. Beat for 30 seconds.
Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon.
Cover the top of the pan with foil to prevent water from getting into the cheesecake.
Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
Set the Instant Pot on manual, 35 minutes.
After the Instant Pot alerts that 35 minutes have passed, allow the steam to settle without quick release for 10 minutes. After 10 minutes have passed, quick release.
Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.
Once cool, place in the refrigerator overnight (minimum of 5 hours).
Remove the cake from the fridge. Push up on the bottom of the pan. The cake should form along the sides and should be loose and easy to remove. If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!