First, add the Nilla wafers to a food processor and pulse until they turn into very fine crumbs.
Melt the butter in the microwave.
Generously grease a 7 inch spring form pan. You may use parchment paper as well. In a bowl, combine the Nilla wafer crumbs and melted butter. Add the Nilla wafer mixture to the spring form pan. Use a measuring cup to press the mixture down into the pan and slightly up the sides to form the crust.
Place the prepared crust in the freezer as you prepare the filling.
Whisk together the sugar and cornstarch in a bowl to help break up lumps in the cornstarch. In a stand mixer or bowl if using a hand mixer, cream together the cream cheese, sugar and corn starch on low speed.
Add the eggs in one at a time while mixing.
Add the vanilla extract and strawberry preserves and mix just until combined. Pour the cheesecake filling into the crust and cover with aluminum foil. If your pan has trouble with leaking, cover the bottom with the foil as well. Add water to the Instant pot. Place the trivet inside the Instant Pot and using a sling, lower the cheesecake into the instant pot on top of the trivet.
Close the lid and cook on high pressure for 35 minutes.
Once it has finished, allow the instant pot to natural release for 10 minutes.
Engage the quick release button to release any remaining pressure. Remove the cheesecake from the instant pot.
Allow the strawberry crunch cheesecake to sit at room temperature for at least 45 minutes, then transfer to the refrigerator to chill for 6 hours or preferably overnight.
Finally, top with strawberry crunch topping and fresh strawberries if desired and serve!