In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.

Put the graham cracker mixture into the 7-inch springform pan and press using a cup or your fingers into the bottom of the pan.

Bake in the preheated 325 degrees F. oven for 10 minutes. Remove from the oven and set aside.

In a large mixing bowl, using an electric hand whisk set to medium-high speed, cream together the cream cheese, sugar, flour, and salt until smooth and creamy.

Add the eggs, one at a time, and whisk on low speed just until combined. Do not over-whisk

With the mixer still on low speed, add the sour cream and vanilla extract and whisk till combined

Crush 1 cup of mini eggs into fine crumbs. Some large bits are OK but not too big. Crush the mini eggs to be used in the filling into fine crumbs to make it easier to slice through the cheesecake   

Fold crushed mini eggs into cheesecake filling using a spatula.

Pour the filling into the pre-baked crust. Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil

Pour 1 cup water into the instant pot, place a trivet inside, and put the cheesecake pan on top of the trivet

Close the Instant pot and turn the valve to the “seal” position. Pressure cook on “high” pressure for 40 minutes.

Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure.

Open the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel.

Cool the cheesecake on a wire rack to room temperature, wrap the cheesecake with cling film, and refrigerate for at least 6 hours, or overnight preferably.

Decorate with the rest of the mini eggs, about half cup coarsely crushed around the edge of the cheesecake and the rest pile on the center.