In a large mixing bowl or stand mixer, mix the cream cheese and sugar until smooth and creamy.
Beat in the eggs. Be sure to add them one at a time until combined.
Add in the vanilla, and sour cream and mix well.
Pour the cheesecake mixture into the springform pan on top of the brownie batter.
Pour the rest of the brownie mix on top of the cheesecake mixture. Swirl batters together with a butter knife.
Use a piece of foil to cover the springform pan.
Put trivet inside the instant pot and add 1 1/2 cups of water to the pot.
Place cheesecake pan on trivet.
Place the lid on the Instant Pot and close it. Make sure the valve is closed too. Cook manual high for 35 minutes.
Allow it to natural release the pressure.
Remove from Instant Pot cool on a wire rack. Then put the cheesecake in the fridge to cool overnight. Or 6 hours.