Using a small bowl, add the sugar and cornstarch and whisk until combined.
Use a large bowl and a hand mixer to beat the cream cheese and sugar together. Beat until combined and smooth.
Add in the eggs 1 at a time and beat until combined.
Add the mint extract and mint green gel food coloring and beat until combined.
Then, fold in the chocolate chips.
Finally, pour the cheesecake mixture into the crust and cover with foil.
Add one cup of water to the instant pot and place a trivet inside.
Place the springform pan with the cheesecake mixture onto the trivet, close the lid, and set the instant pot to "sealing".
Set to manual high pressure and bake for 40 minutes. After the timer goes off, allow the instant pot to naturally release for 20 minutes.
Once released, remove the lid. Use a paper towel to remove condensation from the foil.
Remove the cheesecake from the instant pot and place onto a wire rack and allow to cool completely.
Finally, place the cheesecake into the refrigerator overnight.