Lightly grease a 7-inch springform pan with nonstick cooking spray and line the bottom of the pan with parchment paper.
Place crushed Oreos and butter in a small bowl and stir to combine.
Pour mixture into the bottom of the springform pan and press firmly to form a crust.
Place the crust in the freezer to firm while you mix the cheesecake filling.
In a large bowl, beat the cream cheese and sugar together until smooth with a hand mixer.
Add the sour cream, flour, and vanilla extract. Beat on low speed using a hand mixer until just combined.
Fold in remaining crushed Oreos.
Pour batter into the springform pan and set aside to prepare the Instant Pot.
Place the trivet in your instant pot and pour one cup of water into the bowl. If your trivet does not have handles, create a sling out of aluminum foil. Place the sling under the cheesecake pan to easily remove it from the Instant Pot when it’s finished cooking.
Cover the springform pan with tin foil. Place the cheesecake pan on top of the trivet and close the lid.
Set the Instant Pot to pressure cook for 30 minutes.
Do a quick release and open the lid. Carefully remove the pan from the pot and allow the cheesecake to cool on a cooling rack for two hours.
Refrigerate the cheesecake for at least four hours before serving. To remove the cheesecake from the pan, run a knife around the edge of the pan, then pop the springform ring off the sides.
Optional: top the cheesecake with roughly chopped Oreos as a garnish.