In a food processor, pulse butter, coconut macaroons and graham cracker to a crumbly mixture.
Take a cake pan and grease the bottom of the pan lightly with butter.
Spread rumbles cookie mixture on the bottom of the pan.
Beat the cream cheese, sugar, vanilla extract and bourbon well.
Now add all the other ingredients to make a smooth and creamy mixture.
Carefully pour the mixture on the crust evenly.
Add water into an Instant pot and place the trivet.
Cover the cheesecake tin with a foil to avoid condensation in the centre.
Place the cheesecake tin on the metal trivet.
Close the lid and select the “Manual” at high pressure for 45 minutes.
Select “Cancel” and release the pressure naturally.
Remove the cheesecake; toothpick should come out clean when inserted in cheesecake.