Spray a 7 inch springform pan with baking spray.

In a bowl, combine the graham cracker crumbs, 2 Tbsp sugar and melted butter. Press the crust mixture into the bottom and up the sides of the greased pan.

Beat together the cream cheese and ½ cup sugar until smooth.

Add in the eggs.

Mix in the flour, sour cream and vanilla extract.

Pour the filling over the crust in the pan.

Place a trivet in the Instant pot and pour 1 ½ cups of water in the bottom of the pot.

Put the cheesecake on top of the trivet.

Close the lid and set it to “sealing.”

Cook on manual on high for 30 minutes. Allow the Instant Pot to release naturally.

Open the lid careful not to get water on the cheesecake.

Let cool on a rack and then chill in the fridge for at least four hours.

Top with the cherry pie filling before serving.