Cut a circle of parchment paper the size of the bottom of your springform pan.

Place into bottom of pan and spray paper and sides of pan with a non-stick cooking spray.

Add chocolate graham cracker crumbs and sugar to a medium bowl.

Add butter and mix by hand until the consistency of wet sand.

Scoop graham cracker mixture into pan and press into bottom and up the sides

about 1-inch.

Place crust into freezer while making filling.

Using a mixer, mix cream cheese, brown sugar and sour cream until thoroughly

combined.

Add eggs, one at a time, mixing well after each addition.

Add peanut butter, mixing well until creamy.

In a separate small bowl or measuring cup, combine chocolate chips and cream.

Microwave for 20 seconds at 50-percent power. Stir and continue heating in 5-second

intervals until melted.

Pour half of the cheesecake filling into crust. Drizzle half of the chocolate across the

surface of filling and pull a butter knife or skewer through to form a swirl. Pour second half

of filling over swirled filling. Add second half of chocolate and make another swirl over

top.

Cover cheesecake with foil, sealing edges.

Add 1½ cups of water into bottom of instant pot.

Set cheesecake on trivet and lower into instant pot.

Seal according to your instant pot directions and set to 45 minutes at high pressure.

When time is over, let sit for 10 minutes, then manually release pressure and

remove cheesecake.

Remove foil from cheesecake. Allow to cool for one hour, then refrigerate overnight

or at least 4 hours.

Mix peanut butter, sour cream, powdered sugar, brown sugar and butter. Add milk

to thin to desired consistency.

Using piping tip of choice, pipe around edge of cheesecake (I used a #4B). Add mini

peanut butter cups around edge.