Lightly grease a 7-inch springform pan. Fold a long piece of foil into a sling, 5-6 inches wide and about 20 inches long.

In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and slightly up the sides of the pan. Place in the freezer for 10 minutes.

With an electric mixer, mix the cream cheese and sugar at medium speed until smooth. Blend in heavy cream, sour cream, vanilla, salt and flour.

Stir in eggs one at a time just until blended; do not over mix. Pour the batter over the chilled crust. Cover top of springform pan with aluminum foil.

Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom.

Carefully center the filled pan on the foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.

Lock the lid in place. Select high pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then a quick pressure release to release any remaining pressure.

When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set (It should be just set in the middle, or even slightly wobbly). If not, cook the cheesecake an additional 5 minutes.

Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.