First, start by adding the sugar and corn starch to a bowl and whisking the ingredients together. This helps break up any lumps in the corn starch.
Mash the banana very well with a fork in a separate bowl.
Next, cream together the softened cream cheese and sugar mixture in a stand mixer or in a bowl using a hand mixer.
Add In the greek yogurt and eggs one egg at a time whiling mixing.
Add in the vanilla extract and mix for just a second or two.
Next, gently fold in the mashed banana with a spatula until well incorporated into the banana cheesecake filling.
Remove the prepared crust from the freezer and pour the cheesecake filling into the pan.
Gently tap on the springform pan to remove any air bubbles or run a knife through the cheesecake to pop any air bubbles you see.
Add 1 1/2 cups of water to the instant pot. Cover the cheesecake with aluminum foil and place in the pot on top of a trivet. Close the lid and cook on high pressure for 35 minutes.
Once it’s finished cooking, allow the banana cream pie cheesecake to natural release in the instant pot for 10 minutes. Engage the quick release button to release any remaining pressure.
Slowly remove the cheesecake from the instant pot and let it come to room temperature. This could take up to an hour.
Transfer the banana cheesecake to the refrigerator and chill for 4 hours or overnight.
Before serving, top with whipped cream topping and sliced bananas if desired.