Spray 7 inch springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix. Add to pan and spread evenly. Freeze for 20 minutes.
In a large bowl, add cream cheese, granulated sugar, brown sugar sour cream and flour and beat with a hand mixer until light and fluffy. Stir in vanilla and salt until combined. Add eggs, one at time, and beat until just blended. Do not over mix! Pour batter into springform pan on top of graham cracker crust.
Pour 1 ½ cups cold water into Instant Pot and place trivet in the bottom. Make a sling for the pan (this will make it easier to pull your cheesecake out when it is done baking). Take a long piece of tinfoil (about 28 inches) and fold into thirds the long way. Place your springform pan on top of the sling and carefully add to Instant pot. Fold the tops of the sling down just a bit so the lid can fit into place.
Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour. Cooling time is important because your cheesecake will continue cooking a little longer and set up nicely.Top with Cool Whip and toppings of your choice.