Prepare your crust by placing 4.25 oz Simple Mills Seed and Nut Flour Sweet Thins, Chocolate Brownie, into a food processor and blend until they form crumbs.

Place your crust in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and 1.5 inches up the sides.

Place the crust in the freezer until the filling is ready.

To make your filling, start with all room-temperature ingredients. Place the vegan cream cheese into a large mixing bowl and mix on high until light and fluffy.

Next, add coconut sugar and mix until just combined.

Next, add vegan sour cream and mix until just combined, being careful not to overmix. Be careful not to create air bubbles.

Add the melted chocolate, cocoa powder, and mix just until combined.

Next, fold in Just eggs. Add your Just eggs one tablespoon at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust and cover the top of your pan with tin foil.

Prepare your Instant Pot with one cup of water and place a trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, folding in half to make a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place the spring pan in your pot and place the lid on. Make sure the pressure cooker is sealed.

Set on high pressure for 35 minutes.

After 35 minutes, allow for a natural release. Do not do a quick release.

When you can open the pot, remove your spring pan carefully and place it somewhere that it can cool and not be touched. You can remove foil from the top, but keep in mind the mixture will be jiggly.

After the cheesecake has cooled completely to room temperature, place it in the refrigerator overnight.

Allow the compote to cool down for 5 to 10 minutes. Once the compote has cooled and thickened slightly and then pour it onto your cheesecake.

Serve and enjoy!