Preheat oven to 350 °F
Lightly oil bottom and sides of 7" springform or round cake pan with coconut oil or butter. I like coconut oil for this
Add almond flour, honey, cinnamon, salt, and vanilla to a small mixing bowl
Stir to combine
Pour in melted butter
Stir or whisk until mixture is crumbly
Pat into bottom of pan
Bake for 10 - 15 minutes until firm and golden brown
Allow to cool at least 10 minutes before adding cheesecake filling
Add all filling ingredients to food processor
Process for 3 - 4 minutes until mixture is very smooth
Pour filling into cake pan on top of cooked crust
Cover cake pan with aluminum foil
Add one cup of water to Instant Pot
Place trivet in the Instant Pot
Place lid on pot and make sure it is set to sealing
Pressure cook - high - for 30 minutes
Allow to natural release for about 15 minutes - you can let it natural release until the pressure drops all the way. It shouldn't take much longer than 15 minutes - when I flipped the switch on mine to manual release there was also no pressure left.
Carefully remove cake from Instant pot. My trivet has handles that make it easy to lift out. If you don't have that you can create a sling out of aluminum foil that the pan would sit on on top of your trivet - have the foil stick up so it's easy to grab - there are tutorials online for this
Remove aluminum foil cover
Cool on wire rack until room temperature - 30 - 60 minutes
Chill in refrigerator in pan for 24 hours (you can cover again or place the entire pan in another container so it's not open in the fridge)
After cake is chilled remove from springform pan. If using a regular pan - cut as normal
If you don't have an instant pot you can bake the cake in the oven. After filling the pan with the cheesecake filling, bake at 350 °F for 30 - 40 minutes until just set - the middle can jiggle a little bit when tapped.