• Cut a piece of parchment paper the size of the bottom of your pan. Place in bottom of pan and spray paper and sides with a non-stick spray.
• In a medium bowl combine finely chopped gingersnaps, sugar and butter. Press into the bottom and up sides about 1-inch of a 9-inch springform pan. Place in the freezer while preparing filling.

Filling

• In a large mixing bowl, combine cream cheese, sugar, heavy cream and flour. Mix on medium speed until combined and fluffy.
• Add eggs, rum extract, cinnamon and nutmeg. Mix on low until thoroughly combined.
• Pour filling into crust.
• Cook
• Add 1 cup water to bottom of Instant Pot.
• Cover cheesecake with foil, sealing edges. Place pan on trivet that comes with the Instant Pot and lower into pot. Seal lid and set timer for 35 minutes on high pressure. Allow pressure to release naturally for 10 minutes, then finish by manually releasing.
• Remove foil and allow cheesecake to cool completely.

Caramel Topping

• Place caramels in microwave-safe dish, add the water and microwave in 20 second intervals until melted. Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake.