In a food processor, mix 1 tablespoon of butter, graham crackers and coconut cookies.
Pulse until the mixture is crumbs only and then place it in the fridge.
In a large bowl, mix together the cream cheese, sugar, vanilla extract and bourbon whiskey.
Mix all the ingredients with a hand mixer until smooth.
Add the boiled pumpkin puree, all-spice, nutmeg , cinnamon and eggs.
Whisk until you get a fluffy batter consistency.
Brush the springform pan with oil and then line with parchment paper.
Press the cookie and graham cracker crumb micture into the base of the pan.
Pour the cheesecake mixture over the top of the crumb crust and then add a lid.
Pour 1 cup of water into the Instant Pot and place a trivet inside.
Place the pan on the trivet and cover the instant pot with a lid.
Cook on high pressure for 45 minutes.
When cooking time is complete, wait for a natural pressure release. (It may take up to 40 minutes to release all the pressure)
Once done, take out the cheese cake and let it cool at room temperature for 20 minutes or so.
Add the toppings and enjoy!
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Notes
Make sure your cheesecake batter is not dripping from any part of the pan.
Feel free to lower the quantity of sugar or use brown sugar instead.
Make sure that you don't over-stir the batter. You don't want to have air bubbles in it or stir it too much that it "falls" while it's cooking.
If the pumpkin puree is lumpy, mash it up with a fork before adding it to the rest of the recipe.
To make the cheesecake sweeter, you can drizzle honey or maple syrup on top after it's cooked.
You can add any type of cheesecake toppings that you'd like! Fresh fruit is always a great idea, and whipped cream would go perfectly with this flavor.