Spiced Instant Pot Cheesecake

1 1/4 cups graham cracker crumbs
5 Tbsp butter melted and cooled, plus additional butter for greasing the pan
1 lb regular cream cheese
1/2 cup sugar
2 large eggs
1/4 cup sour cream
¼ tsp freshly ground nutmeg
½ tsp cinnamon
Zest of one lemon
Juice of half a lemon
1/2 tsp vanilla extract
1/4 tsp table salt
1 1/2 tbsp all-purpose flour
1 1/2 cups water

Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
Put the cream cheese and sugar in a food processor and process until smooth. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth. Add the nutmeg, cinnamon, lemon zest, lemon juice, vanilla, and salt. Process again until smooth, making sure to always scrape down the sides when necessary. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
Pour the water into a 6-or 8-quart cooker (this recipe does not work in the 3 qt cooker). Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off. When the machine has finished cooking, turn it off and let its pressure return to normal naturally – do not release the pressure manually with the valve. Open the cooker and use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for at least one hour and up to 3 days.