Add the heavy whipping cream and 1/4 cup cinnamon toast crunch cereal in a small bowl and mix together unit there cereal is coated. Set aside.
In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
Slowly pour in the sugar and flour and mix until just combined.
Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
Add the eggs one at a time and mix just until the yolk disappears into the batter.
Pour half the cheesecake batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
Crumble the remaining cereal over top of the cheesecake layer.
Spoon the remaining cheesecake mixture over the top of the cereal and smooth.
Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet.
Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
Once you can open the pot, remove the cheesecake and remove the aluminum foil. Allow to cool to room temperature on a wire rack.
Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Once the cheesecake is set, top with whipped cream and additional crumbled cereal.
Serve immediately or refrigerate until ready to serve.
Place any leftovers in an airtight container in the refrigerator for up to three days.