Place a trivet into a 8-qt instant pot and add 1 1/2 C water
Transfer the cheesecake onto the top of the trivet and cover with foil
Press the manual setting and adjust it to high pressure to 40 minutes
When the beeper goes off, release pressure for 30 minutes
Carefully open the lid and remove the cheesecake to a wire rack
Allow the cheesecake to sit for an hour before moving to the fridge
Using a mixing bowl, beat together the heavy whipping cream, powder sugar and cinnamon until stiff peaks
Smooth evenly over the top of the cheesecake
Scoop the rest of the whipped cream into the piping bag
Pipe whipped cream around the edging
Sprinkle cinnamon around the edging, cut and enjoy!