Place one parchment round in to each 4 inch spring form pan (optional). Combine crust ingredients in a bowl, then press mixture firmly into spring form pans.

Combine cream cheese, sugar and flour in stand mixer until smooth, scraping bowl as needed. Add salt, vanilla extract, vanilla bean paste, then mix until smooth. Slowly add milk, allowing to mix completely in. Add eggs, mix until just combined.

Pour batter into prepared evenly between the spring form pans containing crusts. Cover each spring form with foil. Place trivet into inner pot of 8 quart Instant Pot or similar pressure cooker. Add 1.5 cups of water into inner pot. Place each covered spring form pan into inner pot, on trivet with 3 spring form pans per layer. It is a tight fit, and you have to make sure that the hinges are not against edges or against other spring form pans. The second layer should be stacked so that the centers of each spring form side on top of the sides of the lower layer (see picture below. Each layer forms a triangle, second layer is rotated from the first).

Cook cheesecakes on Steam function for 15 minutes, and 15 minutes of natural pressure release (then release any remaining pressure, if any remains). Remove cheesecakes from inner pot (I used my mini silicone mitts for this). Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.

Serve as is, or topped with homemade whipped cream with 1 teaspoon of vanilla bean added. 

Another topping idea is chocolate sauce or ganache and chopped up candies. 

Serve/enjoy!