Place the oat biscuits, sugar, butter, salt, and almond extract in a food processor. Process until smooth.

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 put the cream cheese, sugar, eggs, yogurt, and flour in the food processor and process until smooth.

Add in the key lime zest, key lime juice, and vanilla bean paste. Mix until combined.

Remove the crust from the freezer and 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 45 minutes high pressure.

Allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.

Carefully remove the cheesecake 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 top the cheesecake with thin slices of key lime.

Cut into 8 pieces and enjoy!