Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray.
Using a large bowl mix the melted butter and the crushed oreos.
Press the crust into the springform pan.
Place into the freezer while you make the cheesecake mixture.
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.
Fill the instant pot with 1 cup of water.
Place a trivet inside. Place the springform pan onto the trivet.
Close the lid and set to sealing.
Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
Remove the lid and use a paper towel to dap onto the foil to remove condensation.
Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight.
Remove cheesecake from fridge and remove from springform pan.
Top the top of the cheesecake with ¾ C of sugar. Using a kitchen torch, melt the sugar until it become crystalized. Cut and serve!