Add 1 1/2 cups water to a 6-qt Instant Pot.

Place the metal trivet into the pot. Lightly oil a 7-inch springform pan or coat it with nonstick spray.

In a large bowl, combine gingersnap cookie crumbs, melted butter, 1 tablespoon sugar, and ground cinnamon. Press this mixture onto the bottom and 1 1/2 inches up the sides of the pan; then place it in the freezer.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed (about 2 minutes).

Add the remaining 1/2 cup sugar, pumpkin pie spice, cornstarch, and kosher salt. Beat until well mixed.

Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree, heavy cream, and vanilla.

Remove the crust from the freezer and pour the cream cheese mixture into the prepared pan.

Carefully place the prepared pan on top of the trivet in the Instant Pot.

Select the manual setting, adjust the pressure to high, and set the time for 28 minutes.

When finished cooking, release pressure naturally according to the manufacturer's directions (about 20-30 minutes).

Remove the cheesecake and let it cool on a wire rack for 1 hour. Run a paring knife around the edges.

Cover and refrigerate for at least 6 hours or overnight.

Remove the cheesecake from the pan and top with whipped cream.

Serve immediately, garnished with pumpkin pie spice if desired.