Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth.
Beat in the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
Beat in the eggs, one at a time until combined after each egg. Don't overbeat the eggs.
Remove the springform pan from the freezer and wrap the bottom with foil.
Pour the cheesecake mixture into the crust and cover the pan with foil.
Pour 1 C of water into the pot and place a trivet with handles inside. Place the cheesecake onto the trivet and place the lid on, locking in place.
Press the cook/manual high-pressure button and set the timer for 35 minutes. When the timer beeps, turn off and allow for a natural release for 15 minutes.
Remove the lid and dab away any moisture on the foil with a paper towel.
Remove cheesecake from the pot and place onto a wire rack and allow to cool completely at least 1 hour.
Place into the fridge overnight or a minimum of 4 hours. Wipe off any moisture on the cheesecake with a paper towel.
Add a Jar of Lemon Curd to the top or from homemade recipe. Top with whipping cream and mint leaves.