Line a 7” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter. In a small bowl mix together almond flour, melted butter butter and sweetener. Spread crust mixture in the bottom of the pan and press down firmly and evenly. Place the pan into the freezer while mixing up the filling ingredients.

While the crust is chilling, mix the cream cheese in a large bowl until soft and smooth. If the cream cheese isn't soft enough to mix easily with a spoon, heat in the microwave for 10 second intervals until it is very soft and easy to stir.

Add the yogurt, sweetener, espresso powder, vanilla extract and salt and mix until smooth and lump free. Add the egg yolks and whole egg one at a time. Stir after each addition just until they are mixed in. Do not beat or over-mix.

Spread the cheesecake filling evenly over the chilled crust and tap the pan on the counter several times to release any air bubbles. Cover the pan tightly with foil, if desired.

Add 1 and 1/2 cups of water to the inner pot. Place the cheesecake on the steam rack/trivet and lower into the pot using the handles.

Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (Low) and set the cook time for 40 minutes. (this produces a very creamy mousse-like cheesecake texture. Increase the pressure level to High for a denser cheesecake)

Once the cook time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

Allow the cheesecake to cool uncovered, on a wire rack for 1 hour.

In a small bowl, combine the sour cream and sweetener and whisk until smooth. Spread the mixture over the cheesecake in an even layer.

Cover and transfer the cheesecake to the refrigerator to chill at least 8 hours (ideally chill for 18-24 hours). Remove the cake from the pan and discard the parchment paper liner.

Just before serving dust the top of the cheesecake with some additional instant espresso powder. Serve and enjoy!