Oat Crust:

1. Line a 6″ springform pan with parchment paper.
2. In a large food processor, pulse all of the ingredients together until it becomes a sticky and smooth batter. It’s okay for some chunks of oats to be visible.
3. Next, press the batter into the springform pan, starting at the base and working the dough up the sides. It won’t fully cover all of the sides, but just enough to give it a rustic look and feel.
4. Place the crust into the freezer to chill while you prepare the filling.

Vegan Cheesecake Filling:

1. Pulse the cashews and coconut cream in a food processor until smooth. There should be absolutely no chunks of cashews left. Then add in the remaining ingredients. 
2. Remove the chilled crust from the freezer and pour the filling into the crust. 
3. Take a piece of tin foil and wrap the cheesecake from the bottom up, placing the cheesecake in the middle of the tin foil, and folding the edges up to wrap around the top. If the piece of tin foil you used isn’t large enough, you can wrap the top with an extra piece.
4. Set aside and program your Instant Pot. Place the trivet into the instant pot and fill with 3-4 cups of water. Next, lower your cheesecake into the instant pot and seal the lid. Ensure that the valve is locked so that the pressure is kept in your instant pot. You’ll press “cheesecake” and set the time to 35 minutes. Press start and allow the Instant Pot to baked the cheesecake.
5. Once it’s done, allow the steam to be released by carefully opening the valve (not the lid). Once the pressure is released, remove the lid and carefully remove your cheesecake. 
6. Allow the cheesecake to fully cool for 2 1/2-3 hours before serving. You can continue the cooling process in the fridge for that time once the pan isn’t hot (it can be warm). 
7. Top with caramel sauce if desired and serve!
8. To store the cheesecake, slice and place the slices into an airtight container and store in the freezer for up to 2 months or the fridge for up to a week.