Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press into the bottom of a 7 inch spring form pan.

In an electric stand mixer beat cream cheese and sugar together until smooth and creamy.

Add in vanilla and flour, mixing until just combined.

Beat in eggs, 1 at a time, until just incorporated.

Stir in sour cream and heavy cream.

Pour into prepared crust.

Cover with tightly with foil. Use a 2nd piece of foil to wrap up the sides and over the top of the pan. You want to make sure no liquid will drip and get into the cheesecake.

Fill the Instant Pot with 1 1/2 cups of water. Place cheesecake pan on the trivet insert and lower into the Instant Pot.

Seal the Instant Pot and set to manually cook at high pressure for 35 minutes. Let it naturally release pressure until it unlocks, about 20 minutes.

Carefully lift the trivet out and let the cheesecake cool to room temperature. Place in the fridge to chill overnight (or 8 hours) before serving.