• Crushing the Graham crackers or cookies of your choice in a food processor.
• Add the melted butter, spices, salt and brown sugar.
• Mix well and press down into the base of the cheesecake pan.
• Freeze for 10-20 minutes while you prepare the cheesecake batter.

Make the batter:

• In the bowl of a stand mixer or using a hand mixer, beat the cream cheese until light and fluffy.
• Then add the sugar and cream and beat again.
• Add the corn-starch, vanilla extract and a little salt. Beat again.
• Finally, add the eggs and very gently, mix together (this can be done with a whisk) until just combined. (try not to overmix at any point, as this will build up air in the cheesecake batter, and can cause cracks in the cheesecake)
• Pour the batter over the cheesecake crust. (Refer notes)
• Before you cook the cheesecake, line the outside of the pan with aluminium foil. A trick to prevent moisture from collecting on the surface of the cheesecake is to place a sheet of paper towel on a sheet of aluminium foil and cover the pan with this, tucking the foil around the sides. The moisture will be soaked into the paper towel.
• In the Instant Pot, add a cup of water, followed by the trivet. Lower the cheesecake on the trivet and close the lid, with the valve in ‘sealing’ position.
• Switch to Manual or Pressure Cook mode, and set the time for 30 minutes on the ‘High’ setting. Once the pressure-cooking cycle is complete, let the pressure release naturally.
• Once cooked, the cheesecake needs to cool down to room temperature, and then chilled in the fridge for around 4 hours or overnight.
• Once the cheesecake is done chilling in the fridge, top it with cinnamon apples and caramel.

For the cinnamon apples:

• On a saucepan, heat the butter on medium heat.
• Add the apples, cinnamon and powdered clove and cook for around 2 minutes, untill the apples are soft.

For the caramel sauce:

• In a saucepan or heavy bottomed pan, add the sugar such that it lays flat on the pan. Add the water and heat the pan to medium heat. Do not stir, let the sugar dissolve into a clear syrup.
• Keep a watchful eye and wait until the sugar tills amber in color. At this point, take the pan off the heat and add the cream. Immediately after, add the butter.
• The caramel with seize and foam. Stir the caramel as it cools. Once the foam settles, the caramel is ready. The caramel thickens as it cools, so use it to top the cheesecake before it has cooled down.

To Serve:

• Spoon over the cinnamon apples on the cheesecake, followed by generous amounts of the caramel sauce.