Add graham crackers to a food processor and grind to a super-fine crumb. Alternatively, add them to a ziplock bag, seal it, and pound it with a skillet until completely crushed.
In a small bowl, combine the graham cracker crumbs, brown sugar, and butter. Spread about 1½ tablespoons of mixture in the bottom of each jar. Using the back of a spoon press it down to compact it. Put the jars in the freezer while you prepare the cheesecake filling.
Assemble Cheesecakes
Add the cream cheese and sugar to a food processor jar and blend at medium-low speed for one minute until smooth. Add in the sour cream, flour, lime zest, and vanilla, and blend again for 30 seconds.
Add in the eggs, one at a time, and blend for 15-20 seconds at low speed until combined. Don’t over mix!
Take the jars out of the freezer. Using a tablespoon add roughly 4 tablespoons of filling into each jar, leaving ¼-inch from the top.
Gently tap each jar on a cutting board so the air bubbles rise to the top and pop. Pop any remaining bubbles with a fork. Using the back of a spoon, smoothen the top.
Cover each jar with an oven-safe lid, or a piece of aluminum foil. Doing this prevents the moisture from dripping into the cheesecake.
Pressure Cook
Pour 1 cup of water into the pot and place a tall trivet at the bottom. Place the jars on the trivet. You can easily fit 5-6 jars in one layer. Place another trivet on top of the jars, and stack the remaining jars on top of that.
Close the lid and set the vent to sealing position. Pressure cook for 6 minutes at high pressure. Once the cooking is done, let the pressure release naturally, takes about 10-12 minutes. Open the lid when the pin drops.
Using tongs remove the jars and place them on a cooling rack. Cool them for 20-30 minutes, then pop them in the fridge for 6-8 hours, or overnight. Serve it as-is or top it with fresh berries, or a whipped topping of your choice.
Notes
This cheesecake turns out awesome if all ingredients are at room temperature. It may take a bit of planning, but believe me, it's worth it.
Do not over-mix the batter. Over-mixing will create more air bubbles in the batter, which will result in an uneven cheesecake filling.
Freeze the crust while you prep the batter. The colder crust holds up better in the instant pot and next to the creamy filling.
Cover the cheesecakes with foil or an oven-safe lid. This helps prevent moisture in the instant pot from dripping into the cheesecake.
Use tongs to remove the jars from the instant pot after they cook. They will be hot!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.