In the bowl of a stand mixer or using a hand mixer, beat the cream cheese until light and fluffy.
Then add the sugar and cream and beat again.
Add the corn-starch, vanilla extract and a little salt. Beat again.
Finally, add the eggs and very gently, mix together (this can be done with a whisk) until just combined. (try not to overmix at any point, as this will build up air in the cheesecake batter, and can cause cracks in the cheesecake)
Pour the batter over the cheesecake crust. (Refer notes)
Before you cook the cheesecake, line the outside of the pan with aluminium foil. A trick to prevent moisture from collecting on the surface of the cheesecake is to place a sheet of paper towel on a sheet of aluminium foil and cover the pan with this, tucking the foil around the sides. The moisture will be soaked into the paper towel.
In the Instant Pot, add a cup of water, followed by the trivet. Lower the cheesecake on the trivet and close the lid, with the valve in ‘sealing’ position.
Switch to Manual or Pressure Cook mode, and set the time for 30 minutes on the ‘High’ setting. Once the pressure-cooking cycle is complete, let the pressure release naturally.
Once cooked, the cheesecake needs to cool down to room temperature, and then chilled in the fridge for around 4 hours or overnight.
Once the cheesecake is done chilling in the fridge, top it with cinnamon apples and caramel.