Take out the pan from the freezer and spread half of the cheesecake filling over crust.
Drizzle half of the jelly and white chocolate over the mixture.
Pour rest of the mixture and drizzle with remaining jelly and chocolates.
Swirl with knife and cover cheesecake with foil.
Add 1 cup of water in the instant pot.
Place the pan on the trivet and trivet in the instant pot.
Close the lid of the instant pot and set knob to sealing position.
Set the instant pot to “Manual” at high pressure for 40 minutes, release the pressure naturally for 10 minutes through steam vent.
Open the lid, unwrap the foil and place cake in the fridge.
When chilled decorate it with whipped cream topping and serve.