For the Crust

1. Preheat oven to 350 degrees and line a 7in springform pan with parchment paper
2. Using a large mixing bowl, combine all crust ingredients together and mix until combined and a wet sand mixture forms
3. Press the crumb mixture into the pan using a flat bottomed glass
4. Bake into the oven for 10 minutes and allow to cool completely on the counter
5. For the Pumpkin Puree, using a medium bowl, whisk all ingredients together until combined

For the Cheesecake

1. Using a small bowl, whisk together the sugar, cornstarch, and salt
2. Using a large bowl, beat together the cream cheese until smooth
3. Beat in until combined the sugar mixture until combined
4. Beat in the sour cream and vanilla until combined and smooth
5. Beat in the eggs, 1 at a time until combined and smooth

Making the Cheesecake:

1. Gently fold in the ½ C of the plain cheesecake mixture into the pumpkin puree
2. Pour 1 C of the cheesecake mixture into the springform pan
3. Pour ½ C of the pumpkin puree onto the top of the cheesecake mixture
4. Pour remaining cheesecake mixture onto the top of the pumpkin
5. Top with remaining pumpkin
6. Swirl with a knife

Instant Pot Directions

1. Pour 1 ¼ cups of water into the instant pot
2. Cover the top of the cheesecake with foil tightly
3. Place your cheesecake onto the sling and carefully lower it into the pot
4. Close the lid and push manual high pressure for 28 minutes
5. Allow to natural release for 10 minutes
6. Place onto a cooling rack for and allow to cool completely
7. Place into the fridge and allow to cool overnight
8. Top with fresh whipped cream and cinnamon. Enjoy!