In a bowl combine all crust ingredients. Mixture should still be crumbly. Press mixture into a spring form or push pan. I lined the bottom and the sides.

Mix together cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.

One at a time add eggs to mixer and blend until until smooth (may still have a few lumps in it). Some other recipes I've read said that if you over mix it you will have a lumpy cheesecake, I didn't find this to happen when I turned my kitchenmaid on high and blended for a few. I wanted to get those lumps out hahaha.

Transfer mixture into your lined cheesecake pan and loosely place foil on top. Some people say to put a paper towel on underneath the foil to help absorb moisture but there's almost always still moisture plus you're going to be adding a topping to it so I just skip that part.

Place your trivet in you instant pot and then add 1 cup of water to instant pot.

Now lower your cheesecake pan onto the trivet. I use these awesome stretchy bands, but if you don't have those you can make a sling from aluminum foil and gently lower it onto the trivet.

Place the lid on the instant pot. Make sure the valve is set to sealed. Press "manual" for 34 minutes. You will let it come to pressure and then cook for 34 minutes. After it starts to beep, do 24 minutes "NPR" (natural pressure release).

While the cheesecake is cooking, in a bowl mix all of the topping ingredients and set aside.

After the cheesecake has done 24 minutes NPR, carefully release the valve (QPR) to let our any remaining pressure. Remove the lid once the pressure is released.

Remove the cheesecake from the instant pot. Remove foil from pan, blot off any water from the top of the cheesecake.

Spread topping onto the cheesecake (cheesecake should still be hot and wiggly in the center)

Add foil (with or without paper towel) to cheesecake pan and place in fridge over night (or at least 6-8 hours)