With a hand mixer or in a stand mixer, beat the cream cheese until smooth.
Add the sugar and the brown sugar and mix until fully blended.
Now add the vanilla, cinnamon, and cider and mix until thoroughly combined.
Add in eggs and sour cream and mix until fully mixed but be careful not to overbeat and add in too much air.
Fold in prepared apples.
Now pour the mixed filling over the crust. Cover pan with foil to keep water out.
Pour 1½ c. of water into the bottom of the inner pot of the Instant Pot.
Place covered cheesecake pan on trivet or sling and lower into pot.
Put the lid on the pot and make sure the valve is on seal.
Cook on high pressure for 37 min, then allow it to sit for 10 min. After 10 min carefully open the valve to release the rest of the pressure.
While still in the pan, place on a wire rack to cool. When cool to the touch place in the fridge for at least 2 hours.
Remove cheesecake from pan.