Using a hand mixer, cream together the cream cheese, whipping cream, flour, sugar, vanilla and lime zest until combined and creamy
Beat in eggs 1 at a time until combined and then beat in the egg yolk until combined
Beat in the lime juice until combined
Remove the crust from the freezer and pour the cheesecake mixture into the crust
Cover with foil
Place 1 ½ C of water into the pot
Place the trivet inside
Place the cheesecake onto the trivet and lock the lid, turn to sealing
Cook on manual high pressure for 37 minutes
Allow to natural release when the timer goes off for 18 minutes
Remove from pot and place onto a wire rack to cool completely
Place into the fridge overnight