Preheat oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.

Stir together the butter, almond flour, and monk fruit sweetener for the crust. Press into the springform pan. Bake in the oven for 10 minutes. Remove from oven and allow to cool on a wire rack.

Place trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.

Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage. Spritz the inside of the springform pan with nonstick cooking spray.

In a medium bowl, beat cream cheese until soft and creamy. Add the sweetener and continue beating until fluffy, about 2 minutes. 

Add the eggs and vanilla and beat just until combined.

Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.

Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Serve with sugar free, natural preserves or fresh fruit if desired.