Spray the entire inside of the springform pan and liner with non-stick coconut oil spray. Set aside. In a medium mixing bowl, combine all the crust ingredients and mix until crumbly.
Press the crust mixture into the bottom of the pan with your hands to cover. Set aside.
Using a stand mixer or electric hand mixer on medium-high speed blend: cream cheese, canned pumpkin, 1 cup Swerve sweetener, heavy cream, pumpkin pie spice, cinnamon, and 1 teaspoon vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.
Add the eggs, one at a time, gently mixing on low until combined without over beating.
Cover the outer bottom of the pan with a sheet of tin foil to keep water from seeping into the cheesecake. Fold a 24-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan.
Pour the pumpkin cheesecake filling into the pan over the crust. Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
Pour 1½ cups water into the inner pot of the Instant Pot. Place the cheesecake pan on the center of the foil sling and place the pan and sling on top of the instant Pot rack with the handles up. Grasp the rack handles to gently lower the pan into the Instant Pot. Leave the sling in the pot.
Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing. Select Pressure Cooker (Manual) on High Pressure. Set the timer for 58 minutes.
While cheesecake is cooking, in a medium-size bowl whisk all the sour cream layer ingredients until blended, cover and refrigerate.
Once cooking time is complete, use the Natural Release method for 25 minutes and then quick release any remaining pressure.
Remove the lid and carefully grasping the sling handles, lift the cheesecake out of the Instant Pot. Remove the foil and paper towel from the top of the pan. If water has accumulated on top of the cheesecake, gently blot it with a paper towel. Let cheesecake cool on the counter for an hour.
While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.
Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.
Carefully and gently release the outer spring ring of the springform pan. Slice into ten slices, sprinkle with ground cinnamon to garnish and serve.
*all nutritional data are estimates based on the products I used*Yield: 10 slices, Serving Size 1 slice out of 10, Net Carbs per Serving: 5g,Amounts per serving-