Stir together the cookie crumbs, sugar, nutmeg, cinnamon, and butter until combined to resemble the consistency of wet sand.

Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan (springform pan) and place it in the pan. Lightly spray the parchment paper with a non-stick spray.

Press the crust mixture into the bottom and about ¾ inches up the sides of the pan. Place the pan in the freezer while you prepare the filling.

In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Avoid over-mixing, as it can cause your cheesecake to crack.

Add the eggs, one at a time, mixing lightly after each addition.

Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin puree, nutmeg, allspice, and cinnamon. Mix until combined.

Remove the crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used.

With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.

Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your Instant Pot. Place the cheesecake on the trivet and lower it into the pot. Seal the Instant Pot according to your instructions that came with the pot. Set the timer for 1 hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove the cheesecake to a cooling rack.

Allow the cheesecake to cool for about ½ hour, then release the sides of the pan and place the cheesecake in the refrigerator to chill while making the icing.

Beat butter and cream cheese until fluffy. Add maple extract and mix.

Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick.

Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 minutes before piping.

Using a 1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.

Chill your Instant Pot pumpkin cheesecake until the icing sets up a bit. Slice with a knife dipped in hot water, serve and enjoy!