In a bowl, combine graham cracker crumbs and sugar.
Stir in butter until well combined.
Press the mixture firmly into the bottom of a 7 inch springform pan.
Bake for 10 minutes. Set aside.
Cream together the cream cheese and sugar using either a stand mixer or an electric hand mixer.
Add sour cream and eggs. Mix well.
Add in the vanilla and flour. Mix just until combined. Do not over mix.
Pour mixture over prepared crust.
Place 1 C water into the instant pot . Place steam rack into pot.
Use the manual setting and set the timer to 33 minutes. After the time is up, allow the Instant Pot to use a natural release. Once all of the steam has been released, carefully remove cheesecake from Instant Pot, using either tongs. This is the trickiest part of the process!
Place cheesecake on cooling rack.
Using paper towels, absorb any excess water on top of the cheesecake.
Allow to fully cool and then place in the refrigerator overnight to fully cool and set.
Top with desired toppings and serve.
It is important to allow to fully cool so it can set properly.