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
Swirl the raspberry sauce on top of the cheesecake
Cover with foil
Place trivet into the pot of the instant pot
Pour 1 ½ C of water into the pot
Place the cheesecake onto the trivet and place the lid on the pot
Press manual/high pressure for 34 minutes
When the timer goes off, allow for a natural release for at least 15 minutes or until the pin drops down.
Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
Place into the fridge overnight
Top with fresh whipped cream, raspberries and mint and enjoy!