Combine graham cracker crumbs, butter and brown sugar until it resembles wet sand. Spray 8x3 inch springform pan with non-stick cooking spray. Cut a circle from parchment paper the size of the bottom of your pan and place in the bottom of pan.

Scoop graham cracker mixture into pan and press into bottom and up sides about ½ inch. Chill crust while you are preparing filling.

In large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy. Add in heavy cream, vanilla, sour cream and flour. Mix until blended. Mix in eggs, one at a time, just until combined. Pour into crust and seal top of pan with aluminum foil.

Add 1½ c. of water to bottom of your Instant Pot. Place cheesecake pan on trivet that comes with your pot and lower into pot. Replace lid on Instant Pot and seal according to your pot instructions. Cook on high pressure for 40 minutes.

When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure and remove cheesecake. Cool cheesecake on wire rack then cover with plastic wrap and chill for at least 4 hours.

In a medium saucepan, heat brown sugar and butter until butter is melted and thoroughly combined with sugar. Add in sweetened condensed milk, corn syrup, salt and vanilla, bringing to a boil.

Continue to boil, continuously stirring until a candy thermometer reaches 225 degrees. If you don't have a candy thermometer, you can drop small spoonfuls into a ½ cup of cold water. It is ready when the mixture forms a soft ball. Do not overcook as this will make the caramel become brittle.

Allow to cool for about 7 minutes, then drizzle on top and over the sides of the cheesecake. Top with pecans. Chill for at least an hour before cutting.