Heat oven to 350 degrees.
Crush 3/4 cup graham crackers or Oreos.
Melt butter in microwave save dish. Once melted mix crumbs into butter stirring until coated.
Press crumbs into the bottom and about half inch up the sides of a foil-lined springform pan.
Place mini cheesecake pans in oven on a cookie sheet and bake for 10 minutes. Cool in fridge.
Cream cheese and then add sugar, mixing with a mixer. Add in sour cream and vanilla and mix for a minute more.
Add eggs and hand mix with a spatula. Don't over mix!
Pour into crust and cover with foil.
Pour cup of water into the bottom of the Instant Pot.
Place the springform pans into the Instant Pot. You can set one pan on the bottom and two pans on top of the trivet.
Close Instant Pot and cook manual on high for 18 minutes. It will take about five minutes to come to pressure and 8-10 minutes to release steam on quick release.
The outer edge of the cheesecake should be firm, while the center will be just slightly jiggly.
Once the cheesecake is completely cool, place the cheesecake in the fridge. It will set up and become firm.
Blend corn starch and sugar.
Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
Stir mixture on high heat until mixture thickens and boils.
Remove from heat, stir in almond extract and gently fold in cherries.