In a stand mixer or large mixing bowl, beat cream cheese until smooth.
Add vanilla, sour cream, flour, and 1 1/2 cups sugar to cream cheese and mix until thoroughly combined.
Add in eggs and mix until combined. Just be sure not to over mix as we don’t want a lot of air in the eggs.
Now divide the mixture into two bowls. One with ⅔ of the mixture and the other bowl with ⅓ mixture.
Puree 1 cup raspberries and ¼ cup sugar together.
Mix or puree 1 cup diced peaches with ¼ cup sugar.
Now fold in the peach mixture into the ⅔ bowl cheesecake batter.
Then fold in the raspberry mixture into the ⅓ bowl.
Next, pour ½ of the peach cheesecake filling over the crust.
Then pour ½ of the raspberry cheesecake filling over the peach and swirl with a butter knife or skewer. Be careful not to hit/dig up the crust.
Repeat the step with the second halves of each mixture.
Cover pan with foil and seal edges.
Pour 1½ cups of water to the bottom of the inner Instant Pot. Place cheesecake on trivet or sling and lower into the Instant Pot.
Put the lid on the pot and close the valve to Seal. Cook on high pressure for 50 minutes.
When it beeps that it is done, allow to sit in the pot for 10 minutes, then open the valve to release the rest of the pressure.
Remove from the Instant Pot and place the pan on a wire rack on the counter to cool to room temp.
When cooled to room temp, place the pan in the fridge to chill for two or more hours before removing the cheesecake from the pan.