Cut out a small piece of parchment paper that fits the bottom of the pan you are using.  I traced the pan and used scissors to cut it to the exact measurement.  The cut two long pieces of parchment paper so you can put it and the bottom of the pan before the circle piece to lift the cheesecake out of the pan when it's done.  (see photos below)

Melt the butter and mix it in a small bowl with the nut flour for the crust.

Press the nut flour and butter mix crust mixture into the bottom of the prepared cheesecake pan.

In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream.  Mix it until it's fully combined and has a smooth texture.

Pour the cream cheese mixture on top of the crust you prepared earlier.

Add 1 cup of water to the bottom of the pressure cooker.

Place the trivet inside the pressure cooker and then place the cheesecake pan on top of the trivet.

Set the pressure cooker to high for 40 minutes for a 7-inch pan.  If you are using a 6-inch pan I would pressure cook it on high pressure for 45 minutes.  If you are using 3 or 4 mini pans, you can pressure cook them on high pressure for 20 minutes with a 15 minute natural release time.

Then allow it to naturally release for another 18 to 20 minutes.

Remove the cheesecake pan from the pressure cooker and let it cool down.  Once it's cooled down it will be set enough for you to remove it from the pan.  Place it in the refrigerator for an hour so it completely sets.

Feel free to add sugar free strawberry, blueberry, or raspberry sauce on top with a small amount of whipped cream before you serve it.   We make this Keto Blueberry Sauce recipe often but you can use the same recipe for any berries you want to use.