Step 1
Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
Step 2
Combine graham cracker crumbs butter and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm 10 to 15 minutes.
Step 3
Beat cream cheese Neufchatel cheese and 3/4 cup sugar in a bowl with an electric mixer until creamy about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
Step 4
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each melting 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
Step 5
Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
Step 6
Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions 10 to 15 minutes.
Step 7
Release pressure naturally according to manufacturer's instructions 10 to 12 minutes. Cool cheesecake to room temperature about 1 hour.
Step 8
Combine cherries apricot jam and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices 5 to 7 minutes.
Step 9
Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
Step 9
Pour glaze over cheesecake and refrigerate until firm at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.