Pre-heat oven to 400. In medium bowl; mix together almond flour, swerve and ghee.

Spray 7 inch spring-form pan, then use a circle of parchment paper on bottom of pan and press crumb mixture in an even layer into the bottom of the spring-form pan. Bake for 5-6 minutes,then let cool.

In a large bowl; mix together cream cheese, sour cream, eggs, swerve and orange EO.

Mix until you have a creamy consistency without lumps.

Pour 1 1/2 cups water into your Instant Pot, add trivet.

Next pour cheesecake filling over cooled crust, and gently place on trivet in IP.

Set IP for 25 minutes on High manual . Be sure to let it naturally release pressure. It took about 19 minutes for mine. Then let it sit for about 30 minutes then place in fridge and cool at least 5-8 hrs or over night.

Wash Raspberries, then add to small saucepan start breaking up with spoon, add swerve and orange EO. Mix for 3-5 minutes on low boil. Then strain, taste and adjust if needed and store in fridge.

Once cheese cake is cool, release it from spring-form pan, add raspberry sauce and fresh raspberries and enjoy!