In a medium bowl, whisk together the almond flour, sweetener and salt. Stir in the melted butter until the mixture begins to clump together.
Line your springform pan with parchment paper. I placed my pan on top of the parchment paper and traced around the outside, then cut 1/2″ inside that circle to make the parchment paper fit into the bottom of the spring form pan. Press the crust mixture into the bottom and part way up the sides of a springform pan. Place crust in the freezer while you prepare the pecan filling.
In a small saucepan over low heat, melt the butter. Add the sweetener and caramel syrup, then whisk until combined. Stir in the vanilla extract and heavy whipping cream.
Add the egg and salt, whisking to incorporate and continue to cook over low heat until the mixture thickens. Remove from heat. Pour over the bottom of the crust.
Spread pecans over the filling.
Beat the cream cheese until smooth. Then beat in the powdered (confectioners) sweetener.
Beat in the egg, whipping cream and vanilla extract.
Now you're ready to pour the cheesecake filling over the pecan filling. Using your spatula, spread cheesecake filling to the edges.
Cook the Cheesecake
Tightly wrap the bottom of the springform pan with aluminum foil.
Place a paper towel over the top of the springform pan (on top of, but not touching the cheesecake) and then wrap foil around the top of the springform pan, completely covering your pan.The reason you are covering the pan with foil is to try to keep out as much moisture from the steam as possible. The paper towel will also help to absorb moisture.
Pour one cup of water into the bottom of the Instant Pot. Place the wrapped cheesecake on top of the rack and lower into the Instant Pot. You can make a sling out of aluminum foil, but I have found that simply placing the pan on the rack works best for me. My rack, as you can see below, has handles and this makes it perfect for lifting dishes out of the pressure cooker.
Close the lid, make sure the vent is closed and set your Instant Pot to manual mode for 30 minutes on high pressure. Once the cooking time is complete, allow the pressure cooker to release naturally. This will probably take up to 20 minutes.
Now that the pressure has released naturally, lift the springform pan out of the instant Pot, carefully uncover the cheesecake and let it cool to room temperature. Once cooled, refrigerate for a minimum of 4 hours before serving.