· In a small saucepan over medium heat, heat the champagne until it reduces in half. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.
· In a large mixing bowl, using an electric hand whisk, whisk the cream cheese, granulated sugar and flour until combined and smooth.
· Add the eggs, one at a time, and whisk just until combined. Do not over-whisk
· Using a spatula, mix in the sour cream and reduced champagne
· Divide the batter into two. Add pink gel coloring to one half of the batter to give it a pale pink color. Use a toothpick to add the color a little at a time to avoid adding too much.
· Pour the white cheesecake batter first into the pre-baked crust. The gently pour the pink batter into the middle of the pan. It will displace some of the white batter to form a pattern.
· Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
· Pour water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet
· Close the Instant pot and set the valve to the seal position. Pressure cook on “high” pressure for 40 minutes
· Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure
· Cool the cheesecake on a wire rack to room temperature. Gently mop up any moisture on the cheesecake surface with a paper towel.
· Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
· Serve as is or decorate with some frosted grapes and mint leaves