In a medium mixing bowl, combine the three crust ingredients. Pour the mixture into a 7-inch Instant Pot springform pan. Use a measuring cup or flat bottom glass to press the mixture on the bottom of the pan and about ½ way up the sides; set aside.

In a large mixing bowl, beat the cream cheese and ½ cup sugar together with an electric mixer until well combined. Add the eggs and vanilla extract, then beat just until combined. Be sure to avoid over mixing the cheesecake batter.

Add the sour cream and flour and mix just until combined. Pour the cheesecake batter evenly into the springform pan over the prepared crust.

Set the stainless-steel insert into your Instant Pot. Add 1 ½ cups of water to the bottom of the Instant Pot. Carefully lower the cheesecake down into the Instant Pot and set on the stainless-steel insert. The water should not be deep enough to reach the bottom of the springform pan.

Close the lid of your Instant Pot and be sure the valve is set to “sealing.” Set to “high pressure” and manually adjust the cook time to 30 minutes. The Instant Pot will heat up and then cook the cheesecake for 30 minutes, then allow the pressure to release naturally.

When the pressure valve has dropped, carefully open the lid of your Instant Pot and lift the cheesecake out. If any condensation has formed on the top of the cheesecake, very gently blot it away with a paper towel.

Run a knife around the edge of the cheesecake to release it from the sides of the pan.

Refrigerate the cheesecake for 3-4 hours, or overnight until fully chilled.

Remove the side of the springform pan, then slice and serve the cheesecake with the topping of your choice.