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
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
Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
Place into the fridge overnight
Once the cheesecake is fully cooled and set, top with apple pie filling and crumble
Spread layer of apple pie filling on the top your cheesecake.
Sprinkle dry crumble on top of the apple pie layer.
Cut and enjoy!