Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
Cut parchment paper to fit bottom of cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up sides of pan.
Chill in freezer while preparing filling.
In large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
Add sour cream, lemon juice and lemon zest. Mix on low to combine.
Add eggs, one at a time, mixing after each addition.
Gently fold blueberries into batter.
Remove crust from freezer and evenly pour batter into pan.
Place trivet included with instant pot into bottom of pot.
Add 1 c. of water to bottom of instant pot.
Gently lower cheesecake pan onto trivet.
Place lid on instant pot and using the instructions that came with the pot, lock lid and seal.
Cook on high for 35 min.
Release pressure on pot and remove cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
Chill cheesecake for several hours or overnight.