Mix the graham cracker crumbs, cinnamon, brown sugar, and butter.

Spray the bottom and sides of an 8-inch springform pan.

Put the graham cracker mixture in the bottom and spread. Press down into the pan and also about 1/2 inch on the sides.

Put in the freezer.

Grab a medium bowl and mix the brown sugar, cinnamon, and butter. Set aside.

Grab a different bowl and mix the cream cheese and sugar at light speed. Add in the sour cream and vanilla and mix.

Put in the eggs one at a time and mix.

Pour 1/2 of the filling into the pan with the crust.

Scoop spoonfuls of the cinnamon mixture onto the filling. Swirl lightly with a butter knife.

Pour the rest of the filling on top.

Repeat with the cinnamon swirl.

Put 1 1/2 cups of water into the bottom of your Instant Pot.

Cover the cheesecake pan with foil and make certain to seal the edges.

Put the pan on the trivet and lower it into the pot.

Seal and set to high pressure and cook for 45 minutes.