Method: 

1. In a bowl, crush the biscuits and mix them with the melted butter till well combined.  
2. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
3. Add the crushed butter biscuit mixture in the lined baking pan, tap the base firmly, and freeze. 
4. Use a hand mixer to beat of the brie cheese and ground sugar, then add the sour cream. 
5. Add the 2 eggs one by one, the lime zest, salt and mix. 
6. Use a spatula, fold in the fresh raspberries. 
7. Pour this batter on top of the biscuits in the baking pan. 
8. In your instant pot, pour 1 cup of water, place the steaming rack in and position the baking pan on the rack. 
9. For Duo plus model:
   a)Lock the Lid, select cake function, normal time for 30 minutes.
   b)When cooking program is done, allow natural release only (Quick release may crack the cake).
   c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
10. For Duo model:
    a)Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 30 minutes.
    c)When cooking program is done, allow natural release only (Quick release may crack the cake).
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.

Raspberry and Brie Cheesecake by Rebecca Potou