• Spray the 7" springform pan with cooking spray.
• Add two cups of water to the instant pot and place the rack on the bottom.
• Make a tin foil sling to lift the cheesecake in and out of the instant pot.

Crust

• In a food processor combine the graham crackers, almonds, cinnamon and the butter.
• Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.

Cheesecake

• In a food processor, mix the cream cheese with dark brown and white sugar.
• Once combined, add one egg followed by the 2 egg yolks.
• Add the sour cream and pumpkin.
• Continually scrape the bowl down. Add vanilla, cinnamon, nutmeg, cloves, and flour and mix until creamy.
• Pour mixture into the springform pan and smooth with a spatula.
• Place pan on the tin foil sling and slowly lower into the Instant Pot.
• Loosely cover the cheesecake with a foil lid to prevent moisture buildup on the top of the cake.
• Set Instant Pot to maximum pressure for 27 minutes.
• Once done, turn machine off and let it return to normal pressure for 15 minutes.
• Unlock lid and use sling to transfer pan to cooling rack for an hour.
• Chill in refrigerator overnight.