Mix graham cracker crumbs, melted butter, and sugar, until it is the constantcy of sand. Press into the bottom of a greased spring pan.
Mix together cream cheese, sugar, flour, and vanilla until well blended. Add in eggs and sour cream, and mix until smooth. Pour into pan. Add a cup and a half of water to Instant Pot®. Place spring pan into a pressure cooker sling and place in Instant Pot®. Cook on high pressure for 30 minutes. Let vent for 15 minutes (slow release), and then release valve. Let cool for 1 hour and refrigerate for 2 hours. Serve and enjoy!