Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray

Using a large bowl mix the melted butter and graham cracker crumbs

Mix in the blue food coloring until combined

Press the crust into the springform pan

Place into the freezer while you make the cheesecake mixture

In a small bowl, whisk together the sugar and cornstarch until combined

In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth

Beat in the eggs 1 at a time until combined

Beat in the vanilla bean extract

Pour cheesecake mixture into the crust

Cover with foil

Fill the instant pot with 1 cup of water

Place a trivet inside

Place the springform pan onto the trivet

Close the lid and set to sealing

Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes

Remove the lid and use a paper towel to dap onto the foil to remove condensation

Carefully remove from the pot and place onto a wire rack and allow to cool completely

Place into the fridge overnight

Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form

Pipe dollops along the edge

Scoop Cherry Pie Filling into the center of the cheesecake

Cut and serve!