Mix peeled and diced apples with the sugar and cinnamon. Set aside.
Using a stand or hand mixer, beat the cream cheese in medium bowl until fluffy. Make sure to scrape bowl to get all the cream cheese mixed.
Add brown sugar and granulated sugar and mix for approx. 2 min.
Add cider, vanilla and cinnamon and mix until thoroughly combined.
Add in eggs, one at a time, mixing each on low until just combined.
Add in sour cream and mix on low until combined and batter is smooth.
Gently fold in prepared apples.
Pour filling into prepared pan and cover pan with foil, sealing edges.
Add 1½ c. of water to bottom of Instant Pot.
Place cheesecake pan on trivet or sling and lower into pot.
Seal pot according to your instructions. Cook on high pressure for 35 min, allow to sit for 10 min, then manually release. Cheesecake should jiggle a bit in the middle. If too loose, cook for an additional 5 min. Place on wire rack, in pan to cool for at least two hours or until you notice the sides of pan pulling away from the cheesecake. Run a knife around pan edges and remove cheesecake from pan.