Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.

In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.

Press the Crust into the bottom of the prepared springform pan until it reaches halfway up the sides. Use a measuring cup or glass jar to press the crust down.

Place the springform pan in the freezer while making the orange cranberry cheesecake filling. Freezing will help hold the crust together

In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth. Then add one egg at a time to the mixture. Continue mixing in between adding each egg

Add in the orange juice and orange zest and mix.

Add in the flour, sour cream and extracts and mix to incorporate. Mix the cheesecake batter until smooth. 

Add the cranberry mixture and fold it into the cheesecake batter.

Pour the cheesecake batter into the springform pan and tap the pan several times on the counter to remove air bubbles.

You can also run a fork or knife through the cheesecake filling to remove air bubbles.

Cover the orange cranberry cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake while pressure cooking.

Add 1 ½ cups of water to the inner pot of the Instant Pot.

Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.

Close the Instant Pot lid and set it to pressure cook on high pressure for 30 minutes.

Allow for a natural pressure release when the cooking time has finished. Remove the cheesecake from the Instant Pot.

Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.

Let the orange cranberry cheesecake cool on a wire rack for at least an hour. once the cheesecake cools place in the refrigerator for 12 hours or overnight.

After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.

Remove the cheesecake from the pan bottom, and set it on a cake plate or serving tray.

Serve with cream or a splash of cranberry sauce and melted white chocolate or sprinkle some orange zest onto the top of the cheesecake.