Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour and cocoa, stirring until the butter is absorbed and forms a dough.

Transfer the dough to the cheesecake pan. 

Firmly press down to form a flat and smooth crust covering the entire bottom of the pan.

Put the pan to the freezer to chill the crust for 15 to 20 minutes 

Add cream cheese and erythritol to a large bowl. 

Use a hand mixer to beat on low speed until well-mixed, about 1 minute.

Add heavy cream, lemon juice, and vanilla extract. 

Beat on low speed until smooth, about 30 seconds.

Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.

Remove the pan with chilled crust from the freezer. 

Pour the batter over the crust. 

Level the surface by shaking and tapping the pan a bit on the counter.

Cover with foil

Add 1 cup of water to the bottom of the pot. 

Place the trivet over the water, with its handles resting on the sides of the pot. 

Place the cheesecake pan into the sling and then on top of the trivet.

Secure and seal the lid. 

Cook for 30 minutes at high pressure, and then 15-minute natural release.

Manual release any remaining pressure.

Carefully lift the lid. 

Remove the pan using the sling handles

The top of the cheesecake should jiggle a little but not be liquidy. 

Allow the cheesecake to cool uncovered. 

After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.

Refrigerate for at least 24 hours covered. 

Slice and serve.