With a standing mixer, combine cream cheese, eggs, vanilla, sour cream and monk fruit sweetener until mixture is smooth. Prepare crust as follows: Add 1-1/4 cups graham cracker crumbs 1/4 cup brown sugar and 1/4 cup melted butter. Combine until crumbs are the consistantcy of wet sand. Press in 7 inch spring form pan. Bake crust for 10 minutes in oven at 350 or until crust is lightly brown. Remove from oven and let cool completely. Pour cream cheese mixture over cooled crust. Cover spring form pan with foil and add 1 cup of water in the bottom of the Instant pot. Place cheesecake inside instant pot on rack provided. Cook on manual high pressure for 30 minutes. Remove cheesecake after natural release. Next prepare strawberries by placing them in the bottom of the instant pot with 1/2 cup water and 1/2 cup Monk Fruit sweetener. Cook on manual high pressure for 3 minutes. Remove compote from instant pot after natural release. Stir and let chill in fridge for 2 hours. Pour over cheesescake and serve.