Cut a circle of parchment paper to line the bottom of a 7-inch springform pan. Set aside.

In a food process, pulse the graham crackers until they form fine crumbs. Mix in the sugar and melted butter, then press firmly into the bottom and halfway up the sides of the springform pan. Stick the crust in the freezer while preparing the filling.

For the filling, beat the cream cheese, sugar, and flour in a large bowl using a hand mixer until smooth.

Scrape down the sides, then add the eggs, sour cream, and vanilla, mixing just until combined, and stopping to scrape the bottom and sides before mixing again. Pour the filling into the chilled crust.

Tap the cheesecake on the counter a couple of times to release air bubbles. Cover with a piece of foil to prevent condensation from building up on the cheesecake.

Pour 1 ½ cups of water into a 6-quart Instant Pot, then carefully lower the cheese cake down using the trivet so that the cheesecake is setting above the water on the trivet.

Secure the lid and make sure the pressure release valve is in the sealed position. Press "Manual Cook" and make sure it is set to high pressure. Set the time for 33 minutes.

The Instant Pot will take 8-10 minutes to come up to pressure, then it will begin to count down the cooking time. Once the Instant Pot has finished cooking, do a natural release (which means don't do anything at all) for 25-30 minutes. Then remove the lid and carefully lift the cheesecake out of the Instant Pot using the trivet handles.

Let the cheesecake cool on the counter for 1 hour, then chill in the fridge for at least 4 hours.

When ready to serve, release the sides of the springform pan, slice the cheesecake, and top with your favorite toppings.