Start by blitzing the digestives and amaretti together in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.

Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base as evenly as you can.

Spread the cherry conserve over the base, leaving about a half centimetre border around the edge untouched.

Clean out the food processor and then blitz all the filling ingredients together - pour into the tin on top of the base slowly and gently. It's quite runny at this stage so go slow so not to disturb the cherry conserve.

Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.

Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake onto the trivet and retrieve when cooked. Take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake before folding the foil very gently over enough to allow you to put the lid on - do this now. These paper towels are to sop up any condensation from inside the pot.

When closed, ensure the vent is set to "Sealing". Select Manual, adjusting time to 25 minutes.

Allow a Natural Pressure Release then remove the lid, discarding the kitchen roll (carefully as it will be hot) and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still. Sprinkle over the toasted almonds whilst still warm.

Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.

When ready to serve, unmould the tin and transfer to a serving plate (cheesecakes in the IP are smaller and the bases more sturdy so this is easier than by traditional baking methods).