Combine the fine graham cracker crumbs, sea salt, brown sugar, and flour together in a small mixing bowl.

Drizzle in your melted butter and stir smoothly until the crumbs begin to stick together.

Line the sides and bottom of your cheesecake pan with clean parchment paper.

Gently press the buttery crumb mixture firmly into the bottom of the pan, then slide the crust into the freezer to set while you prepare your filling.

Place your room-temperature cream cheese into a separate medium-sized bowl and briefly break it up using a hand mixer on low speed for about 10 seconds.

Add in half of your prepared sugar mixture and beat for 20 to 30 seconds, taking a brief moment to scrape down the sides and bottom of the bowl.

Blend in your sour cream and vanilla extract, continuing to mix on low speed for another 20 to 30 seconds as the textures smoothly combine.

Add your eggs one at a time, blending for 20 to 30 seconds after each addition while continually scraping down the bowl to ensure no heavy streaks remain. Give the entire batter a final quick 15 to 20-second mix to smooth it out without introducing air bubbles.

Retrieve your pan from the freezer, pour the creamy batter directly over your set graham cracker crust, and tap the pan firmly against your counter to release trapped air bubbles.

Pour 1 cup of cold water into your pressure cooker, place the cheesecake pan safely on top of a steamer rack so it avoids touching the liquid, close the lid, and cook on High Pressure for 26 minutes.

Allow the cooker to naturally release its pressure for exactly 7 minutes before carefully unlocking and opening the lid.

Use a soft paper towel to gently dab away any stray condensation pooling on the top surface of the cake.

Allow the cheesecake to cool down at room temperature for 15 minutes, run a knife around the inner perimeter to separate the cake from the pan, remove it from the mold, and chill in the refrigerator for at least 4 to 8 hours before slicing.