Crust

Cup of Yum
1. Line 8-inch springform pan with a circle cut to fit from parchment paper. With non-stick cooking spray, lightly spray sides and bottom of pan.
2. Mix all crust ingredients together until the consistency of damp sand. Add more melted butter if too dry.
3. Pat mixture into bottom and up the sides of pan. Place in freezer while preparing filling.

Filling

1. Using a stand or hand mixer, combine cream cheese and granulated sugar until fluffy.
2. Add eggs, one at a time mixing each until combined.
3. Add lime juice, lime zest, margarita mix and sour cream. Mix on medium speed until smooth. Do not overbeat.
4. Pour into crust. Run a fork through the filling several times to remove air bubbles.
5. Cover with foil, sealing edges. Poke a small hole in center of foil to allow steam to escape.
6. Add 1½ cups of water to bottom of Instant Pot.
7. Set cheesecake pan on trivet that comes with your pot and lower into Instant Pot.
8. Set on manual high pressure for 75 minutes.
9. When time is up, turn Instant Pot off and allow the cheesecake to remain in pot for 15 minutes.
10. Manually release any remaining pressure and remove cheesecake. Remove foil and check for doneness. If the cheesecake jiggles only in the center, it is done. If it jiggles overall, replace foil and cook for an additional 10 minutes.

Icing

1. Preheat oven to 350 degrees.
2. Spread coconut on baking sheet and toast for approximately 10 minutes or until lightly browned. Set aside.
3. Mix cream cheese, butter, lime juice and cream of coconut, mix until combined.
4. Add powdered sugar, in small amounts at a time, mixing well until fluffy.
5. Set aside ⅓ of icing for border. Add 1 drop of green food coloring to this ⅓ mixing until thoroughly incorporated. Set aside.
6. Using the undyed portion of icing, spread it thickly across the cheesecake.
7. Using a piping bag and a #1M tip, pipe the green icing border on cheesecake.
8. Sprinkle toasted coconut across top of cheesecake.
9. Chill for at least 2 hours before slicing.