Place all the ingredients for the cheesecake into a mixer and blend until smooth. If you're concerned about the sweetener, wait to add the eggs until after you can taste the sweetener with the other ingredients. Once you adjust the sweetness of the batter, then incorporate your eggs. Pour this batter into the greased spring form pan.
Place the pan onto the trivet. Place a piece of parchment over the top of the pan. Place 2 folded pieces of paper towel over the parchment. Place one piece of aluminum foil over the paper towels. Close the lid of the instant pot.
Press manual mode and set the timer for 35 minutes on high pressure. After timer beeps, unplug the instant pot and leave it alone for 1 hour. After one hour, remove the lid and the pan from the instant pot. Remove parchment, paper towels and foil. Allow to cool on the counter for 30 minutes, then place in the refrigerator for 4-5 hours or overnight before serving.
Store left overs in the refrigerator in an airtight container for up to 5 days.
Notes
Nutrition Info does not include any toppings. Net Carbs: 3gCheesecake Nutrition Info with entire recipe of caramel sauce:Calories: 374Carbs: 4gProtein: 6gFat: 38g