Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment (a hand mixer may also be used). Turn the mixer to high speed and mix for 5-6 minutes. Scrape the sides of the bowl every minute or so.
Scrape down the sides of the bowl and add in both sugars. Mix on a medium speed until well combined.
Scrape down the sides of the bowl and add in the pumpkin puree and sour cream. Mix on medium speed until combined.
Scrape the side of the bowl and add in the vanilla extract, cinnamon, and pumpkin pie spice. Mix on medium speed until combined.
Scrape the sides of the bowl with a spatula and the bottom making sure there are no lumps. Mix once more until everything is nice and smooth.
With the mixer on a low speed, add the eggs one at a time, mixing well between each addition. NOTE: Make sure to scrape the bowl after both eggs are incorporated and mix on low for about 1 minute. Be very careful not to overmix. Mix just enough to make sure the eggs are incorporated well.
Remove the crust from the freezer and pour in the cheesecake filling. Gently tap the cheesecake on the counter 5-6 times to remove air bubbles.
Cover the top of the pan with aluminum foil making sure to seal the top of the pan well.
Add 1 cup of water and the trivet into the Instant Pot.
Place the cheesecake on the trivet and seal the lid. Consider using a sling (see NOTES below).
Set the Instant pot to HIGH PRESSURE for 40 minutes and allow to naturally release.
Once you can open the lid, CAREFULLY remove the cheesecake and place on a wire rack to cool to room temperature.
Place in the refrigerator for at least 4 hours preferably overnight.