In a food processor mix 1 cup coconut, 2 Tbsp sweetener and butter until fully mixed.
Grease 7-inch springform pan well and then pack crust mixture into the bottom of the pan. Set pan in the freezer. In a food processor add cream cheese, vanilla and extract blend until mixed.
Add eggs, sweetener, and 2 Tbsp coconut and mix until blended.
Pour cheesecake mixture into coconut crust.
Place the trivet into the inner pot of the Instant Pot. Add one cup of water.
Carefully put the pan inside the pot on the trivet.
Place the lid on and make sure the valve is on sealing. Push manual (high pressure) and add a cook time of 25 minutes.
When it beeps that it is finished, open valve for quick release. Then carefully use hot mitt or tongs to remove the pan from the pot and set on the counter and allow to cool for 30 minutes. Place in the fridge to cool the rest of the way.
When totally cooled, remove from pan. Top with cool whip and shredded coconut if you would like.