Now using a large mixing bowl or in a stand mixer, combine sugar and cream cheese on medium speed until fully blended.
Then add cream and mix well.
Add the eggs mixing just until fully combined but not over whipped.
On a low-speed mix in bananas, strawberries, jam, and pineapple.
Pour the cheesecake mixture into the prepared crust.
Cover pan with foil and seal edges.
Dump 1½ cups of water into the bottom of the inner pot of the Instant Pot.
Place the cheesecake on a trivet (one with handles) lower it into the bottom of the pot. Place the lid on and put it on seal.
Cook at high pressure for 50 min. Allow to rest in the pot for 15 min., then release pressure and remove to a wire rack to cool to touch.
Then place it in the fridge for 2 hours or more before removing it from the pan.