Combine Oreo crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.

Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth. Mix in the Oreo crumbs.

Pour into springform pan on top of the Oreo crust.

Run a fork back and forth through the cheesecake several times to remove air bubbles.

Cover with foil.

Pour two cups of water into the inner pot of the Instant Pot.

Make a sling out of aluminum foil to lower the pan into the pressure cooker.

Close the lid of the Instant Pot and turn to sealing position.

Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.

Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.