In a bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan.

In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Gradually add ¾ cup sugar, mixing until well incorporated.

Add the eggs one at a time, blending well after each addition. Mix in the sour cream and vanilla until the filling is smooth and creamy.

Pour the cheesecake filling over the crust in the springform pan. Gently tap the pan on the countertop to release any trapped air bubbles.

Cover the pan tightly with aluminum foil.

Add 1 cup of water to the Instant Pot, place the trivet inside, set the springform pan on top of the trivet, and seal the lid.

Cook on high pressure for 35 minutes.

Allow the pressure to release naturally for 15 minutes, then remove the lid and lift the cheesecake out using the trivet.

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.

Slice the chilled cheesecake and enjoy it plain or topped with fruit.