Instant Pot Pumpkin Cheesecake

* Crust : 25 gingersnap cookies & 4 tbsp melted butter
* Filling : 16 oz cream cheese , 1 can pumpkin, 2 eggs, 2 tbsp corn starch, 1 tsp ground cinnamon, 1 tsp ground all spice, 1 tsp nutmeg, 1 tsp ground ginger, 2 tbsp pumpkin pie spice, 1 tbsp vanilla, 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup flour,
* Steam in instant pot for 40 min on high / rest for 40 min / cool in fridge for 4 to 8 hours
* Whip cream : 1 cup heavy whipping cream, 3 tbsp sugar