Add cookies, almonds and sweetened coconut to the bowl of food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
Place pan with crust into freezer for 15 minutes.
Blend together cream cheese, sugar, Tapioca flour, Crème de Cocoa and vanilla extract until smooth.
Add unsweetened coconut, sweetened coconut, almonds, coconut cream/heavy cream and one egg to the food processor. Pulse just one second. Add the second egg and pulse one second. Add the yolk and pulse one second.
Remove the blade and use a spatula to scrape down the sides and gently combine. Do not over mix the eggs.
Pour filling into the pan, on top of the graham cracker crust.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Wait 15 minutes and then release the rest of the pressure.
Remove cheesecake from the pot and remove foil and paper towel. Dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
After one hour, place in refrigerator overnight. The sides of the pan can be removed after an hour of refrigeration.
Topping (prior to serving)
Sprinkle sweetened coconut over top and pour on Chocolate Fudge Ganache to cover the top.
Add more Chocolate Fudge Ganache and allow some to drip down the sides. Top with almond slices and unsweetened coconut flakes.
If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.For Single Serving Jar Cheesecake 8 oz Glass Jar - cook 7 minutes 4 oz Glass Jar - cook 4 minutes 15 minute Natural Pressure Release