Instant Pot Pumpkin Spice Cheesecake

Crush the graham crackers, using a Ziploc bag and a rolling pin.
Mix the graham crackers together with the melted butter.
Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer 'til you're ready to add the filling.
Mix together the softened cream cheese, sugar, and brown sugar with a mixer.
Add the vanilla and almond extract, mixing well.
Add 1 whole egg and 1 egg yolk to the mixture.
Add pumpkin puree, along with sour cream, mixing well.
Mix in the spices, including the cinnamon, ginger, cloves, and nutmeg.
Finally, mix in a tablespoon of flour and the salt.
Pour the cheesecake filling into your crust.
Add 1 1/2 cups water to the bottom of your pressure cooker.
Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
Set to Manual and cook for 30 minutes.
When the Instant Pot is done and it's naturally released, allow it to cool completely.
Then cover the cheesecake and place it in the fridge to chill for at least 6 hours, or overnight.
Slice and serve. I suggest serving it with a li'l whipped cream on top.