Combine the crushed graham crackers and mix with the melted Butter.

Pour that into a 7" springform pan, push down as a layer and then work a little up the sides. Pop that into the freezer until the batter is ready.

For the batter, mix the eggs, sugar, pumpkin and cream cheese in the KitchenAid until well blended and free of lumps.

Add the spices, mix one last time until blended.

Remove the springform pan from your freezer; pour the batter within. Smooth over the top.

Place 1 C. water in the Instant Pot and insert the trivet - the water should be enough to create steam but it shouldn't be high enough to touch the trivet.

Take an 18" piece of tin foil and fold the long way to make a sling. Drape the end of the foil over each side. Place that in the Instant Pot to act as a sling when your cheesecake is done.

Then gently put the cheesecake in the Instant Pot on the sling - being careful not to touch the sling against the top of the cheesecake.

Add the lid on the Instant Pot, seal the valve. Cook the cheesecake on manual pressure for 25 minutes. Once done, release the steam and remove the cheesecake with the sling. Let it sit for 10-15 minutes to rest then transfer to the fridge (in the springform pan).

Don't remove the springform until it's cooled and you are ready to serve.

Top with chocolate shavings (optional).