Generously grease your springform pan and wrap the bottom in a large piece of aluminum foil. Set aside.

In your Instant Pot, pour 2 C. of water, and place the trivet within. Pull out a long (16-18") piece of foil and fold into thirds to make a long sling. Place the sling in the Instant Pot on the trivet so that each end is evenly spaced.

In a medium bowl, crush the graham crackers very fine, and add the butter and sugar. Mix well, then push in the springform pan and up the sides. Place in the freezer until the filling is ready to pour.

In your mixer, combine the room temperature cream cheese, sugar, vanilla extract, and sour cream and blend just until combined. Add your eggs, one at a time, blending well after each addition. Add in the flour, scrape down the edges and mix just until combined. Do not over mix.

Remove the crust from the freezer, and pour the prepared filling in the crust. Place the cheesecake in the Instant Pot on the sling that sits over the trivet.

Place the lid on the Instant Pot. Lock the lid, and seal the valve. Set the pot on manual (high pressure) for 34 minutes. Once done, allow the pressure to release naturally for 10 minutes, then do a quick release with any remaining pressure.

Gently unfold the sides of the sling that you tucked within, and lift out the cheesecake to place on the counter to cool. Allow to cool on the countertop for 1 hour, then cover the top of the cheesecake with a piece of foil and move to the refrigerator for at least 4 hours.

When ready to serve, gently unlock the springform pan and loosen the sides to remove the cheesecake to a serving platter. Garnish with dulce de leche and enjoy.

Cover and refrigerate leftovers; enjoy within 4 days.