In a medium mixing bowl, combine melted butter, graham cracker crumbs and sugar.

Press into the bottom of a 7-inch springform pan.

Bake for 8 minutes, or until lightly browned.

Immediately after removing, spread semi sweet chocolate chips over graham cracker crust. Return to the oven 1-2 minutes so chocolate gets melty. Remove and set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy.

Add eggs and sugar, beating until combined.

Add peanut butter and vanilla extract, beat until just combined.

Transfer cheesecake mixture to springform pan, spreading over graham cracker and chocolate crust.

Cover tightly with aluminum foil.

Place the metal trivet into the Instant Pot and add 1 cup water to the bottom.

Place covered springform pan onto the trivet, lock lid in place.

Set Instant Pot to manual low pressure for 35 minutes.

Allow for natural release. Remove cheesecake, keeping covered, but moving to the refrigerator.

Chill for 6-24 hours.

Before serving, drizzle with chocolate syrup and top with chocolate and peanut butter chips.

If you've tried this recipe, make sure to come back and let us know how it was!