Crust

1. Melt the butter in the microwave, then add all crust ingredients to a small bowl and mix.
2. Press the cookie crust in a pre-greased springform pan then put it in the refrigerator for 20 minutes to chill.
3. Filling
4. Using a stand or hand mixer beat together the softened cream cheese and sugar. Beat in the eggs one at a time.
5. Mix in the heavy cream, flour, vanilla, rum, cinnamon, and nutmeg.
6. Fold in the mashed banana with a spoon or spatula by hand.
7. Pour into the prepared springform pan.
8. Cover the top and bottom with aluminum foil.
9. Put 1½ cups of water in the liner of the pressure cooker.
10. Set the cheesecake into the pot with the rack.
11. Seal the lid, cook on high pressure (normal) for 35 minutes, and then follow with a 10-minute
    natural pressure release.
12. Remove from Instant Pot to cool on a wire rack for one hour, and then place in the refrigerator.
13. Chill for 8 hours or overnight.

Topping

1. Turn on the Instant Pot to sauté, and then put the butter in the pot to melt.
2. When melted add the brown sugar and cook for a couple of minutes stirring constantly.
3. Add a pinch of salt and the rum.
4. Cook stirring constantly for about 5 minutes.
5. Add the heavy whipping cream, cinnamon, and nutmeg.
6. Stir and cook for an additional 2 minutes.
7. Pour sauce into a small bowl then add the sliced banana and chopped nuts.
8. Stir together then gently pour onto the top of the cheesecake.
9. Serve immediately topped with whipped topping or keep in the refrigerator covered for up to one week.

To remove from the springform pan loosen the sides with a small sharp knife and remove the collar. Using a thin spatula lift edges from the bottom in about 4 to 5 places then slide under the entire cheesecake to loosen the remainder of the way. Remove to a plate.

This can be made a few days in advance if planning to use it for a potluck or a party. Do the Bananas Foster Topping only on the day you serve the cheesecake