Begin by crushing your graham crackers until they are fine crumbs. In a mixing bowl, combine the crumbs with melted butter, mixing until fully incorporated and resembling wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan.

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth, about 2–3 minutes. Slowly add granulated sugar, then incorporate eggs one at a time. Finally, add sour cream and vanilla extract, mixing until silky and well blended.

Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to spread the filling evenly, smoothing the top. Tap the pan gently on the counter to release any air bubbles.

Add one cup of water to the bottom of the Instant Pot, place the trivet inside, and lower the springform pan onto the trivet. Seal the lid and set to cook on high pressure for 35 minutes, then allow a natural pressure release for 15 minutes.

Remove the springform pan from the Instant Pot and let it cool at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.