Melt the butter in the microwave, then add all crust ingredients to a small bowl and mix together. Press the cookie crust in a pre-greased springform pan then put in the refrigerator for 20 minutes to chill.
Using a stand or hand mixer beat together the softened cream cheese and sugar. Next beat in the eggs one at a time.
Mix in the heavy cream, flour, vanilla, rum, cinnamon, and nutmeg.
Next fold in the mashed banana with a spoon or spatula by hand. Pour into the prepared springform pan. Cover top and bottom with aluminum foil.
Put 1 ½ cups of water in the liner of the pressure cooker. Set the cheesecake into the pot with the rack. Seal the lid, cook on high pressure (normal) for 35 minutes, and then follow with a 10 minute natural pressure release.
Remove from Instant Pot to cool on wire rack for one hour, and then place in the refrigerator. Chill for 8 hours or overnight.
Bananas Foster Topping
Turn on the Instant Pot to saute mode, and then put the butter in to melt. Once melted add the brown sugar and cook for a couple of minutes stirring constantly.
Next add a pinch of salt and the rum. Cook stirring constantly for about 5 minutes. Add the heavy whipping cream, cinnamon, and nutmeg. Stir and cook an additional 2 minutes.
Pour sauce into a small bowl then add the sliced banana, and chopped nuts. Stir together then gently pour onto the top of the cheesecake.
Serve immediately topped with whipped topping or keep in refrigerator covered for up to one week.
*I used unsalted butter for this recipe.Â *To remove from springform pan loosen sides with a small sharp knife, and remove collar. Then using a thin spatula lift edges from bottom in about 4 to 5 places then slide under entire cheesecake to loosen the remainder of the way. Remove to plate.Â *This can be made a few days in advance if planning to use for a potluck or a party.