In a mixing bowl, combine crushed graham crackers and melted butter until well blended. Press this mixture firmly into the bottom of a greased springform pan to form a solid crust, about 1/4 inch thick. Set aside while preparing the cheesecake filling.

In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Gradually mix in granulated sugar, then add eggs one at a time, blending each well before adding the next. Stir in sour cream and vanilla extract until combined.

Pour the creamy cheesecake filling over the prepared crust, smoothing the top with a spatula to eliminate gaps.

Place a trivet in the Instant Pot and add 1 cup of water. Carefully lower the springform pan onto the trivet. Seal the Instant Pot lid and set to high pressure for 35 minutes. Allow for a natural release of pressure for 15 minutes before opening the lid.

Carefully remove the springform pan from the Instant Pot using oven mitts. Cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight for best results.