Before we get started I mentioned I use an Instant Pot to make this recipe. If you don't have a springform that fits your instant pot you can get them here. Mix together all of your ingredients for your crust.

In your springform cake pan, add a layer of parchment paper on top of the round bottom piece. Place the springform on top of that creating a seal and lock it in place. Rip or cut any remaining paper hanging out from the sides. Grease the sides and bottom with butter or cooking spray.

Add your graham cracker crust to the pan, pressing down on the bottom as well as the sides.

In a large mixing bowl, mix together your cream cheese and sugar. Mixing until incorporated.

Add one egg at a time as you continue to mix the cream cheese mixture. Add your vanilla.

Add in your flour and sour cream. Mix until well combined. Pour your cheesecake mixture into your springform pan.

In a small bowl mix together your pecan pie ingredients.

Once mixed, add to the top of your cheesecake.

Add one and a half cups of water to your instant pot. Place the trivet stand inside. Cover your pan with aluminum foil and place inside your instant pot on your trivet.

Lock your lid in place and close the valve. Set your instant pot to high pressure for one hour. Once it is done, allow it to naturally release its pressure for about 30 minutes, followed by a manual release.

Carefully remove the trivet with the Cheesecake on it by lifting it out with the trivet handles. Set it aside on a cooling rack to cool. Remove the aluminum foil to allow it to breathe. Once your cheesecake is cooled, transfer to the refrigerator for at least four hours to solidify.

Cut and serve! Enjoy!