First make the graham cracker crumbs in your 7" springform pan.
Preheat oven to 300.In a bowl, combine graham cracker crumbs and 2 tbsp. of your sugar.Stir in butter until well combined. Press the mixture firmly into the bottom of a 7" springform pan. Bake for 10 minutes. Set aside.
Then make cheesecake mixture: Cream together the cream cheese and remaining sugar using either a stand mixer or an electric hand mixer. Add sour cream and eggs. Mix well.
Add in the vanilla and flour. Mix just until combined. Do not over mix. Pour mixture over prepared crust.
Place 1 c water into the Instant Pot . Place trivet/rack into bottom of your pot. Make a sling out of foil to put under springform pan so you can lift it in and out easily. Lower on to trivet.
Use the pressure high setting for 33 minutes. After the time is up, allow the Instant Pot to use a natural release. Once all of the steam has been released, carefully remove cheesecake from Instant Pot.
Place cheesecake on cooling rack.
Using paper towels, absorb any excess water on top of the cheesecake. Allow to fully cool and then put plastic wrap over the top and place in the refrigerator overnight to fully cool and set.
Carefully release sides of springform pan and slide on to a plate. Serve with fruit on top!