Using a mixer, mix cream cheese, brown sugar and sour cream until thoroughly
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
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 foil from cheesecake. Allow to cool for one hour, then refrigerate overnight
or at least 4 hours.