In a large bowl combine crackers, sugar, and melted butter. Press the crumbs into an 8-inch springform pan into an even layer on the bottom up the sides. Place the crust in the freezer until ready to bake.
In a large mixing bowl, beat the cream cheese, sugar, and flour with a hand mixer.
Add in the lemon juice, vanilla extract, and an egg at a time while mixing on medium with the hand mixer. Fold in the sour cream.
Pour the cream cheese mixture into the springform pan.
To the Instant Pot add the trivet and 1.5 cups of water. Place the springform pan onto the trivet with tin foil covering the bottom edge.
Bake on Manual, High for 35 minutes. Allow to naturally release for 10 minutes. Remove from the Instant Pot and cool in the refrigerator for 4 hours or overnight.
Finish by spooning the cherry pie filling on the cheesecake just before serving.
You can use 1 cup graham cracker crumbs, 1 Tablespoon sugar, and 4 Tablespoons butter for a base only crust.
You can use tinfoil to cover the cheesecake during baking as well to cut down on condensation. However, you can just use a paper towel as well to blot dry any wet spots after baking.
Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.