Mist a 6” springform pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Wrap outside/bottom of springform pan with aluminum foil to prevent leaking.

In the bowl of a food processor, pulse walnuts, dates, and sea salt until the walnuts and dates have broken down into small pieces. Add the coconut oil and pulse a few times until incorporated.

Transfer the walnut and date mixture to the bottom of springform pan and use a spatula or the bottom of a glass to press the mixture evenly into the bottom of the pan.

Place springform pan in freezer while preparing filling (about 15 minutes).

Using a stand mixer or hand-held mixer, blend together neufchâtel cheese, Greek yogurt, maple syrup, stevia, and maple extract until smooth. Add eggs, one at a time, mixing on low until just combined, scraping sides of bowl as needed. Do not overmix, or cheesecake will be lumpy.

Remove springform pan from freeze and pour filling into pan on top of the crust.

Cover springform pan with a paper towel. Then, cover tightly with a piece of aluminum foil to hold the paper towel in place.

Add 1½ cups of water to Instant Pot, place trivet inside, and set springform pan on top of trivet.

Seal lid with vent in the closed position. Select 'Pressure Cooker' setting and 'High Pressure'. Change cooking time to 30 minutes. When beep sounds (signaling completion of cooking), turn off Instant Pot and allow pressure to release naturally before removing lid.

Carefully remove cheesecake from Instant Pot and transfer pan to cooling rack; cool for ten minutes before running a knife around the edge and releasing the springform pan. Continue to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.