let all the ingredients sit to a room temperature. Use a hand mixer on low speed to lightly whip the cream cheese, about 30 seconds. Add the sweetener and beat until just dissolved. Beat in the sour cream and extracts until just blended. mix in eggs, one at a time, using a spatula to scrape down the sides (do not over mix the eggs) gently put the shredded coconut by hand. Pour the filling onto the cooled crust, using a spatula to smooth the top. Tap the cheesecake on the counter 4-6 times to remove air bubbles. Pour a cup of water into the instant pot. To reduce pits in the top of the cheesecake caused by condensation, wrap the cheesecake with foil, being careful not to allow the foil to touch the top of the cheesecake. Place the push pan on a rack inside the instant pot. Use high pressure for 37 minutes followed by 20 minutes of natural release. After 20 minutes, use quick release, and remove the lid of the instant pot. Let the cheesecake cool on a rack. When cooled to room temperature, cover and refrigerate for at least 8 hours before serving.