IP Peanut Butter Cheesecake

Ingredients:

• Crust
  • 1 cup crushed Oreo cookie crumbs
  • 2 Tbsp melted butter
• Filling
  • 12 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup smooth peanut butter
  • 1/4 cup heavy cream, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp AP flour
  • 2 eggs + 1 egg yolk, room temperature
  • 3/4 cup mini semi-sweet chocolate chips
• Topping
  • 3 oz semi-sweet chocolate chips
  • 2 Tbsp butter
  • 2 tsp milk
  • 2 tsp light corn syrup
  • Chopped Reese cups

Directions:

1. Line and spray a 7" springform pan.
2. Put 1 cup water in the Instant Pot and put the trivet at the bottom
3. In a food processor, pulse cookies until cookies are fine crumbs
4. Stir melted butter into crumbs and press into bottom and lower sides of pan
5. Place pan and crust into freezer while making filling
6. In a mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth
7. Blend in peanut butter, vanilla extract, and flour, and beat
8. Mix in eggs and yolk one at a time until just blended, don't over mix
9. Stir in chocolate chips
10. Pour batter into prepared crust, then cover pan with foil
11. Lay a paper towel on top of aluminum foil and wrap the bottom of the springform pan. Make a sling out of foil.
12. Place pan in sling into IP on trivet. Lock lid and set IP to Sealing.
13. Select Manual High Pressure for 55 minutes - 10 minute natural release.
14. Remove and cool cheesecake when finished - refrigerate overnight.
15. Prepare the chocolate topping by melting the chocolate chips and butter in the microwave for one minute. Stir. Microwave in 15 second segments until totally melted. Stirring each time. Stir in the milk and corn syrup until smooth. Pour the mixture over the top of the cheesecake and spread with a spatula over the top and the sides of the cake. Top with chopped Reese cups.