Caramel Apple Cheesecake

1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs with the melted butter, spread the crumbs evenly across the bottom of the pan, and pack down, pushing the crumbs up the sides a little. Spread the 1/2 cup apple pie filling in a single layer on top of the crumbs, then set the prepared pan aside.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or soften in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. With the mixer still running at medium speed, slowly add the sugar, and then the vanilla. Beat on medium speed until the sugar is completely blended, about 2 minutes. Stop the mixer and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended (don't over-beat the eggs). Pour the filling into the prepared cheesecake pan.
3. Lower the cheesecake into the Instant Pot: Put 2 cups of water in the Instant Pot (or pressure cooker). If your rack has handles, set the cheesecake on the rack and slowly lower it into the pot. (If your rack does not have handles, set the rack in the pot, then make an aluminum foil sling for the cheesecake: fold a 2-foot long piece of aluminum foil over a few times until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack.)
4. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot (use Manual or Pressure Cook mode) or other electric PC. Or, pressure cook for 16 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes more. (If you're in a hurry, you can quick release any pressure left in the pot after 15 minutes.)
5. Cool the cheesecake, top with apples and caramel, and serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top the cheesecake with apple pie filling, drizzle with caramel topping, and serve.

Notes: Different sized pan - I haven't had time to test them yet. I've heard from readers that a 6-inch wide, 3-inch high cheesecake pan will work, but it might take a little extra cooking; I'd go 25 minutes under pressure.