• Grease 7-inch Springform pan. Line bottom with parchment paper (optional). Wrap bottom of pan with foil if worried about leakage (optional).
• Stir almond flour, melted butter, erythritol and vanilla in a small bowl until well combined. The mixture will be crumbly. Press the crust mixture into the pan bottom. Place in the freezer for 10 - 15 minutes.
• Meanwhile, using a stand or hand mixer, beat cream cheese, sour cream, erythritol and heavy cream powder at low speed until fluffy. Beat in eggs one at a time until incorporated. Add lemon juice, zest and vanilla. Beat until well combined. Pour filling into prepared pan. Cover the top of the pan with foil.
• Pour 1-1/2 cups water into the bottom of the Instant Pot insert. Place trivet in the bottom of the pot.
• Tear a long piece of foil (about 22 inches) and lay flat. Place pan in center of foil, pull sides up on each side of pan and use "handles" to lower pan into the pot. Loosely fold foil over the pan so lid will close. OR place pan on a silicone sling and lower into the Instant Pot.
• Lock the lid into place and set the vent to "sealing". Press the Manual button and use the (+/-) buttons to set the cook time to 35 minutes on High pressure. When cooking is complete, allow the steam to natural release for 10 minutes. Hit the cancel button and turn vent to "venting" to release any remaining steam. Open the lid, unfold foil and use as handles to remove the cheesecake from the pot to a wire rack.
• Remove foil covering and cool cheesecake to room temperature. Once cooled, wrap in plastic and refrigerate for at least 8 hours or overnight. Serve topped with blueberry compote.

MAKE THE BLUEBERRY COMPOTE:

• In a medium saucepan, add the blueberries, lemon juice, erythritol and xanthan gum. Bring to a boil over medium-high heat, stirring constantly and using back of spoon to break up any clumps. Reduce heat and simmer 10 - 15 minutes until blueberry skins start to split and mixture starts to thicken. Remove from heat and let cool before using.