Instructions

Instructions are for 10 servings. Please modify as needed.

Crust

1. Preheat oven to 350 °F (180 °C).
2. Prepare a 7" (18 cm) springform pan or push pan with a circle of parchment paper lining the sides and bottom.
3. Mix the almond flour, sweetener, salt, and melted butter in a small bowl.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Bake for 6-8 minutes or until lightly browned. Set aside to cool.

Filling

1. Let all ingredients come to room temperature. Use a hand mixer on low speed to lightly whip the cream cheese, about 30 seconds.
2. Add the sweetener and beat until just dissolved. Beat in the sour cream and extracts until just blended.
3. Add the eggs, one at a time, using a spatula to scrape down the sides. Do not overmix the eggs. Last, gently stir in the shredded coconut by hand.
4. Pour the filling onto the cooled crust, using a spatula to smooth the top. Tap the cheesecake on the counter 4-6 times to remove air bubbles.
5. Pour 1 cup of hot water into the instant pot.
6. To reduce pits in the top of the cheesecake caused by condensation, wrap the cheesecake with foil, being careful not to allow the foil to touch the top of the cheesecake.
7. Place the springform pan on a rack inside the instant pot. Use high pressure for 37 minutes followed by 20 minutes of natural release. After 20 minutes, use quick release, and remove the lid of the instant pot.
8. Let the cheesecake cool on a rack. When cooled to room temperature, cover and refrigerate for at least 8 hours before serving. Top the cheesecake with cooled chocolate sauce, flaked coconut, and toasted almonds just before serving.

Milk chocolate syrup

1. In a small saucepan, whisk together the water and cocoa over low heat.
2. Add the butter, salt, and sweetener and whisk until the butter is melted and the sweetener is dissolved.
3. Pour in the cream and let simmer over low heat for 4-5 minutes.
4. Remove from heat and add vanilla extract. The syrup will thicken as it cools.