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