Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.

Using a hand mixer or whisk, combine softened cream cheese and sugar. 

Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.

Add salt, flour, cream, vanilla, pumpkin, pumpkin pie spice. Blend completely. 

Remove the crust from the freezer and pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil. 

To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 

Pressure cook on manual high pressure for 35 minutes with a 10 minute natural pressure release. 

Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.

Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.

To make the cinnamon whipped cream, combine all ingredients to a chilled medium bowl and whip with a chilled whisk or hand mixer until medium soft peaks form.

To serve, top pumpkin cheesecake with whipped cream and sprinkle with additional cinnamon or caramel sauce. Enjoy!