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