For the nut crust:
-1½ cups blanched almond flour, or ground nuts
-3 tablespoons melted butter
-1½ tablespoons dry sweetener of choice or a few pinches of stevia
For the orange cheesecake filling:
-(2) 8-ounce packages cream cheese
-½ cup dry sweetener of choice, whizzed in blender or 1⅜ teaspoons stevia, to taste
-2 large pastured eggs
-2 to 4 tablespoons orange juice (about ½ juiced orange)
-1 teaspoon vanilla extract
-¼ teaspoon orange essential oil or 2 teaspoons orange extract
At the beginning preheat the oven to 350 degrees Fahrenheit.
Mix all the ingredients for the nut crust. Press the mixture into 7″ springform pan. Bake for about 10 minutes.
To make the orange cheesecake filling you need to blend all ingredients together into the blender until smooth. Then put 2 cups of water and trivet into the Instant Pot. Cover with a glass lid. Put it on sauté so it can begin pre-heating.
Next, pour the filling into 7″ springform pan with the crust. Then cover with a piece of parchment paper followed by one piece of aluminum foil and crimp down loosely. You can use sling to transfer to the Instant Pot. After cover the pot. Set to high for 25 minutes.
When the cooking time is over hit the Cancel button to turn off the heat, and also unplug it and let pressure release naturally. After transfer the cheesecake carefully on cooling rack and remove the covers. In case any water is pooled in the center, siphon off with a spoon. Use a butter knife to separate your cheesecake from the sides of the pan.
Refrigerate to chill thoroughly. Finally, top with shavings of dark chocolate.