Use an electric mixer to beat cream cheese until light and fluffy, and no clumps remain. Then beat in sugar, cornstarch, and flour until well combined.
Next beat in sour cream, heavy cream, vanilla, and almond. Finally, stir in eggs, scraping down sides as needed. Try to stir as little as possible to incorporate eggs (see notes at bottom).
Pour batter over crust. If batter does not fully cover crust, remove the crust that you can see (any crust over the batter will get soggy).
Place 1.5 cups water in the bottom of Instant Pot. Place pan on metal Instant Pot rack and lower into base. Cook on high pressure for 32 minutes. Let natural release for 20 minutes.
Allow cake to cool for 1 hour, the transfer to refrigerator for at least 6 hours before serving.