Preheat the oven to 350°F.

To a small bowl, Mix the graham cracker crumbs with the melted butter. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about ½an inch. Transfer to oven and bake until fragrant and set, about 5 minutes. Let cool

To the bowl of a stand mixer fitted with a paddle attachment, add cream cheese. Mix until smooth. Add the sugar and beat until well blended. Add sour cream, heavy cream, salt, and vanilla, beat to combine, scraping sides of bowl as needed. Add the eggs, one at a time, and beat until incorporated.

Pour the cheesecake mixture into the prepared crust and smooth the top with the back of a spoon

To a small bowl add, pumpkin, cinnamon and nutmeg, mix well. Drop heaping tablespoon size dollops of the pumpkin mixture over top of the cream cheese filling. With a wooden skewer or toothpick, swirl into filling

Place a piece of aluminum foil over the top of the pan, be sure to crimp it over the sides of the pan.

Pour the water into the bowl of an Instant Pot. Place the metal trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes. Once finishes, allow the Instant Pot to naturally release the pressure for 10 minutes, then manually quick release any remaining steam.

Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges. Set cheesecake aside at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.

Remove the sides of the springform pan, slice into wedges and serve.