• Preheat your oven to 350F and prepare a 7-inch springform pan with non-stick spray and set aside.

Crust:

• Add Nilla Wafers into a food processor until you get about 1 ½ cups of crumbs.
• Add melted butter and pulse until combined.
• Pour into the prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
• Bake at 350 for 10 minutes.

Filling:

• In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps.
• Scrape the sides and bottom of the bowl.
• Add the sugar, and flour and mix on high for an additional 1-2 minutes.
• Slowly, pour in the daquiri mix, rum, and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
• Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
• Carefully pour the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles.
• Cover the cheesecake completely in aluminum foil.
• Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water.
• Place the cheesecake on the trivet and place the lid on sealing.
• Set the Instant Pot to 40 minutes on high pressure.
• Allow the pot to naturally release for 10 minutes.
• Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.

Topping:

• Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake.
• Top with fresh limes and strawberry slices and serve.
• ENJOY!