In a food processor crush graham crackers until they are fine crumbs.
Slowly add in the melted butter to the crumbs.
Lightly grease the springform pan. I just used a little of the butter that was in the dish and rubbed it into the pan.
Add crumb mixture into the pan and press it down on the bottom and slightly up the sides. When done, pop it in the freezer.
In a stand mixer or food processor add cream cheese and beat until fairly smooth.
Then add in the orange extract, vanilla, and orange juice and blend until mixed.
Next, add both eggs in and mix well. You may have to open and scrape sides and then blend again to make sure all the egg gets mixed in.
Now slowly add in the sweetener. Be sure to mix until everything is fully blended and smooth.
Last, then that needs to be added is the orange zest. Make sure it is fully mixed in.
Get the crust from the freezer and dump the cheesecake mixture into the crust. You may need to jiggle the spatula in the mix in the pan a little to make sure you have air bubbles out.
Place the trivet into the bottom of the inner pot of the Instant Pot. Then add one cup of water.
Make a sling from foil that the pan will sit on. This is so you can easily remove when it is hot. If you have the little mitts to remove it, you can skip the sling. Carefully put the pan inside the pot on the trivet.
Place the lid on and make sure the valve is on sealing. Push manual (high pressure) and add a cook time of 25 minutes.
When it beeps that it is done, open the valve to vent (quick pressure release). When it is fully vented, remove the lid and carefully remove the cheesecake.
Allow it to cool for about 30 min on the counter. Then pop in the fridge to chill the rest of the way. Do not remove from pan or slice until it is fully chilled.
After fully chilled garnish with a few fresh slices of orange and some zest and serve.
Calorie count is per slice using Splenda as the sweetener. If you use sugar in its place it will be higher.