Set out cream cheese and eggs to bring to room temperature.
Prepare parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan.
Press parchment into place.
Crush graham crackers in the food processor.
Combine crushed graham crackers, sugars and butter in a medium bowl.
Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.
In a small bowl, mix together sugar, cornstarch and a pinch of salt.
In a large mixing bowl, combine cream cheese, eggs, whipping cream, vanilla, and sugar mixture with a hand mixer, scraping the sides periodically.
Mix on medium until smooth.
Pour on top of the crust in pan.
Tap out large air bubbles.
Add one cup of water to Instant Pot.
Place Cheesecake in trivet and lower in.
Set valve to sealing.
Set to High pressure for 26 minutes.
Allow to fully release naturally, until pin drops.
Dab up any excess liquid on top of the cheesecake with a paper towel.
Allow to completely cool on a rack.
Carefully peel down parchment paper.
Best if refrigerated a minimum of 4 hours before serving.
Top with cherry pie filling, or whatever your heart desires.