Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
Using a hand mixer or whisk, combine softened cream cheese and sugar.
Add salt and flour, then blend completely.
Measure heavy cream and vanilla into a liquid measuring cup, then crack room temperature eggs into the cream and mix completely. Add to the cream cheese mixture, careful not to overmix. Tap the bowl several times on the counter to remove any air bubbles.
Remove the crust from the freezer and pour the cheesecake batter into the crust. Tap the pan once or twice to remove any air bubbles.
To the Instant Pot or pressure cooker, add 1.5 cups of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet.
Pressure cook on manual high pressure for 40 minutes with a 10 minute natural pressure release.
Carefully remove the pan from the Instant Pot. The center should still be very jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid. If you have any large bubbles, pop them with a toothpick or skewer.
Slide a wet knife around the edges of the cheesecake to loosen. This will prevent the cake from cracking.
Let cool to room temperature (about 2-3 hours). Cover, and refrigerate overnight to set completely.
Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
Add sour cream to the top of the cheesecake, and top with cherry topping. Enjoy!