Crust

Cup of Yum
1. Add the cookie crumbs, sugar, nutmeg, cinnamon, and melted butter in a medium bowl. Stir until all of the crumbs are coated with butter.
2. Lightly spray the sides of an 8-inch springform pan with nonstick baking spray.
3. Add the crust mixture to the prepared pan.
4. Firmly press the crust into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer while you prepare the filling.

Cheesecake Filling

1. In a large bowl, add the cream cheese and granulated sugar. Using a hand mixer on medium speed, beat until smooth.
2. Add the sour cream, maple extract, and vanilla extract. Beat until combined.
3. Add the eggs, one at a time, beating until each egg is combined. Scrape down the sides and bottom of the bowl after each egg.
4. Remove 2 1/2 cups of batter and place it in a separate large bowl.
5. To the new bowl with 2 1/2 cups of batter in it, add the pumpkin, nutmeg, allspice, and cinnamon. Beat until combined.
6. Remove crust from the freezer and alternately scoop each mixture into your crust, layering the mixtures until it is all used.
7. With a butter knife or skewer, run the knife through the mixtures to form a swirl throughout the cheesecake.
8. Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape.
9. Add 1 cup of water to the bottom of your instant pot.
10. Place the cheesecake on the trivet and lower it into the pot.
11. Lock the lid in place and turn the pressure release valve to the sealed position.
12. Press the manual setting and adjust it to high pressure for 1 hour.
13. When the beeper goes off, release pressure naturally for 30 minutes, then manually release and remove cheesecake to a cooling rack.
14. Allow to cool for about 1/2 hour, then place cheesecake in refrigerator to chill overnight.
15. Before serving, whip up the frosting to pipe on the top of the cheesecake.

Frosting

1. Beat butter and cream cheese with a hand mixer on medium until fluffy.
2. Add the maple extract and powdered sugar. Beat until thoroughly combined and the frosting is smooth and creamy. Use milk to thin out the frosting if it’s too thick.
3. Place the frosting into a piping bag fitted with the Wilton 1M tip. If the frosting seems too soft, refrigerate in the piping bag for about 15 minutes before piping.
4. Pipe stars around the border of the cheesecake.
5. Chill cheesecake until the frosting sets up a bit. Slice with a knife dipped in hot water and wiped dry.