Set out all of the cheesecake filling ingredients to bring them to room temperature for best results.
Preheat oven to 350 degrees.
Prepare your cheesecake pan - My cheesecake pan of choice is the Fat Daddio 6 x 3 inch Cheesecake Pan. Remove the center plate and set on top of parchment paper to trace a circle. Cut out the circle; place the removable center plate back into the cheesecake pan, and spray very lightly with a coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle into your pan, smooth out. Now you're ready to have some IP fun!
Crust:
Mix all of the dry ingredients (THM Baking Blend, almond meal, sweetener, and mineral salt) thoroughly in a medium bowl using a small whisk.
Add the melted butter and vanilla; mix with a fork until you get a nicely coated, crumbly consistency.
Place the mixture into your prepared 6-inch Fat Daddio cheesecake pan and press evenly into the bottom and out to the edges of the pan.
Bake in the preheated oven for 7-9 minutes. Remove from oven and allow the pan to cool on a cooling rack while you prepare the filling.
Cheesecake Batter:
Place the room temperature cream cheese in a mixing bowl with the THM Gentle Sweet or THM Super Sweet and mix until smooth.
Add room temperature sour cream, lemon juice, vanilla, and lemon rind (optional); mix until smooth. Stop mixer and scrape the bowl occasionally to ensure your ingredients are well incorporated.
Add one egg and mix on low until incorporated; add second egg and mix until incorporated. Do not whip or over beat.
While the mixer is running on a very low speed gradually add the xantham gum a tiny bit at a time.
Lightly spray the sides of the pan with refined coconut oil spray being careful NOT to spray the crust. Pour filling onto cooled crust.
Tightly cover the cheesecake with aluminum foil.
Add 1½ cups of water to your Instant Pot liner and place the trivet inside the liner and place liner in the Instant Pot.
Set your cheesecake pan on an aluminum foil sling and lower it onto the trivet inside the liner.
Put the lid on, lock, set pressure release to sealing. Press [Manual]; adjust time [+/-] to 25 minutes. When the cycle has completed allow the pot to naturally release pressure for 10 minutes; then do a quick pressure release.
Lift the cheesecake from the liner and place on a cooling rack. Remove the aluminum foil cover; soak up any water spots with the corner of a paper towel. Gently run a butter knife around the edge to free the cheesecake. This will help prevent cracks as it cools. Cool on the counter for 2 hours, then cover the pan with plastic wrap and refrigerator for at least 4 hours or overnight.
Once thoroughly chilled run a knife along the edge to release and push the base upward to unmold the cheesecake. Transfer to a serving platter.