• Bring all ingredients to room temperature (eggs, cream cheese, cream) – leave them out of the fridge for 15 minutes ideally. 
• Cut a piece of parchment paper the size of the bottom of your pan. Place in bottom of the cake pan and spray paper and sides with a non-stick spray.
• In a medium bowl combine finely chopped gingersnaps, sugar and butter. You can use a food processor to grind the crumbs and combine the mixture. Press into the bottom and up sides about 1-inch of a 7-inch springform pan. Cover with a plastic wrap or a plate and place in the freezer while preparing the filling.

Filling

• In a large bowl or standing mixer, combine cream cheese and sugar. Whisk on medium speed until combined and fluffy. 
• Add cream, flour, eggs, rum extract, cinnamon and nutmeg. Mix on low until thoroughly combined. Pour filling into prepared crust. Tap the cake pan on the surface of the table a couple of times to release any air bubbles. 

To Cook

• Add 1 cup water to the bottom of Instant Pot.
• Cover the cheesecake with foil, sealing edges. Place pan on a trivet that comes with the Instant Pot and lower it into the pot. Seal the lid. Press Manual/Pressure Cook and set the timer for 35 minutes on HIGH pressure. Allow pressure to release naturally. 
• Remove foil and allow cheesecake to cool completely. Ideally, you want to refrigerate it for a couple of hours to set properly.

Caramel Topping

• Place caramels in a microwave-safe dish, add the water and microwave in 20 seconds intervals until melted. Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake. Alternatively, you can use caramel icing sauce.