Combine crust ingredients in a small bowl until crumbly texture.
Press into prepared springform pan and bake at 350 degrees for 8 minutes or until golden. remove from oven and allow to cool.
For the Filling:
Place cream cheese, sweetener and sour cream, lime juice, xanthan and vanilla into a large mixing bowl. Mix until smooth. Add 1 egg at a time mixing on low until fully incorporated. Stir in diced strawberries.
Spray edges of springform pan with coconut cooking spray.
Place the halved strawberries around the outer edge of pan. Pour the filling into the pan and gently tap on the counter to ensure that filling settles around the berries.
For the Instant Pot:
Tightly cover springform pan with foil. Make a sling with a long peice of foil. Add 1½ cups of water to the inner liner, place trivet into liner. Lower cheesecake into liner with the foil sling.
Secure the instant Pot lid, place vent to "sealing" position and process on manual high for 25 minutes.
Allow to natural pressure release for 10 minutes and remove from the inner liner.
For the Oven:
Place pan sealed with foil in a 13 x 9 pan. pour 1-2" of water into 13 x9 pan and bake at 325 degrees for 1 hour.
Allow to cool on a wire rack for 4 hours, refrigerate for a minimum of 2 hours before unmolding and serving.