Place the oat grahams, sugar, butter, and salt in a food processor. Process until they begin to stick together.

Pour the crust mixture into a 6 inch spring form pan. Press into the bottom of the pan and about 1 inch up the sides of the pan. Place the pan in the freezer while you make the cheesecake.

To make the filling but the cream cheese, sugar, eggs, sour cream, and flour in the food processor and process until smooth.

Add in the lemon zest, lemon juice, lemon paste, and lavender paste and mix until combined.

Pour the cheesecake mixture into the pan with your prepared crust.

Place the trivet in your Instant Pot. Pour in one cup of water.

Cover your cheesecake with foil. Make sure the seal is tight otherwise you will have a waterlogged cheesecake.

Carefully lower your pan on top of the trivet in the Instant Pot.

Put the lid on the Instant Pot and set to 40 minutes high pressure.

Once the cheesecake has cooked for 40 minutes allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.

Allow the steam to leave the Instant Pot before attempting to get the cheesecake out. Carefully remove it from the pot and take off the foil.

Allow the cheesecake to come to room temperature then put in the refrigerator for at least 4 hours.

If desired sprinkle with a few purple sprinkles and place thin lemon slices on top of the cheesecake.

Cut into 8 pieces and enjoy1