In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.
Add the eggs, one at a time, mixing lightly after each addition.
Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.
Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used. With a butter knife, run the knife through the mixtures to form a swirl design throughout.
Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.
Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.