Dark chocolate mini peanut butter cups, sliced in half
Equipment
Instant Pot
7 Inch Non-stick Springform Pan/Cheesecake Pan
Trivet with long handles
Directions
Prepare a 7-inch springform pan by coating it with a nonstick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and no more than 3/4-inch up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl, mix cream cheese and sugar at medium speed until smooth
Blend into the cream cheese mixture peanut butter, heavy cream, vanilla, and flour.
Mix in eggs one at a time just until blended; don’t over mix. Stir in chocolate chips.
Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 50 minutes. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release to release any remaining pressure. When valve drops, carefully remove lid. Remove cheesecake from the cooking pot and check to see if the middle is set (about 150°F on an instant read thermometer). If not, return the foil and cook the cheesecake for an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, top with sliced small dark chocolate peanut butter cups.
Samantha 
