Coat the inside of a 7 inch springform pan with nonstick spray , then line bottom and sides with parchment paper.
In a small bowl, combine graham cracker crumbs, cocoa powder and melted butter until uniform. Press evenly into the bottom of the springform pan (use the bottom of a measuring cup as a press). Place in the freezer for 10 minutes.
Meanwhile, in a medium bowl, use a hand mixer to beat cream cheese and sugar for one minute. Add cream, sour cream, vanilla and flour and beat for one minute. Add eggs and beat just until combined. Do not overmix.
Pour batter evenly into pan. Tap the pan on the counter several times to force any bubbles to the surface. Pop bubbles with a toothpick or fork.
Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the springform pan on to the steam rack.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 35 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the pan from the pot to a wire rack. Use a paper towel to soak up any water on top of the cheesecake.
Allow to cool to room temperature, then remove the sides of the springform. Parchment will have wrinkled during cooking. Peel it back and re-wrap it around the cheesecake, smoothing the sides as you go. Cover and refrigerate at least 4 hours or overnight.
Unwrap the cheesecake, remove pan bottom and parchment. Place cheesecake on a serving plate.
In a medium bowl, heat caramels and cream in the microwave in 20 second increments until melted and smooth. Stir in coconut and spread over cheesecake.
In a small bowl, heat chocolate in the microwave in 15 second increments until melted and smooth. Drizzle over the caramel topping.
*The MANUAL and PRESSURE COOK buttons are interchangeable.