In another large bowl, add the cream cheese and beat on high speed for 3-4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times.
Add in the sugar and flour and mix until fully combined. Scrape the sides and bottom of the bowl.
Add in the sour cream, cream, and vanilla extract and mix until just combined. Ake sure to again scrape the sides and bottom of the bowl. The batter should be smooth with no lumps.
Add the eggs one at a time, beat well after each addition, careful not to overmix here.
Scoop gently the cheesecake filling on top of the carrot cake and make sure the top is smooth. Gently tap the pan on the counter to remove any air bubbles.
Cover the springform pan entire (top, sides and bottom) with aluminum.
Prepare the Instant Pot by adding in a trivet with handles and one cup of water.
Place the cheesecake onto the trivet and seal the lid.
Cook on high pressure for 45 minutes, followed by a Naturally Pressure Release.
Once done, open the lid, remove the cheesecake and allow to fully cool on the counter.
Once cooled, place in the refrigerator for at least 8 hours but best overnight.