In large mixing bowl, beat cream cheese, flour and sugar on low speed until smooth.
Add sour cream and vanilla and mix on low until combined.
Add eggs, one at a time, mixing on low after each addition.
Remove crust from freezer. Pour half of cheesecake mixture into crust.
Drop half of strawberry filling by spoonfuls across cheesecake filling. Swirl with butter knife.
Pour in remainder of cheesecake filling and repeat strawberry spooning and swirling on top.
Add 1 cup of water to the bottom of your Instant Pot.
Place cheesecake pan an the trivet that comes with the pot and carefully lower it into the pot.
Place lid on Instant Pot and seal according to your Instant Pot instructions.
Set on high and cook for 35 minutes. Allow to cool to low 15, then manually release remaining steam. The center of cheesecake will jiggle slightly when it is done. If the whole cake jiggles, return to pot and cook for 5 more minutes.
Using a paper towel, remove any water that has gathered on top from the steam.
Cool for one hour and then you can add icing around the top edges if desired. I used a 2D icing tip. There are many YouTube videos that can show you how. It's very simple. I am NOT a cake decorator in any way. This is a good tutorial. https://youtu.be/_ABeWSEUEj0