Spray a 7 inch springform pan evenly with spray.
In a small bowl, combine the oreo crumbs and melted butter.
Once combined, spread mixture evenly using a fork, onto bottom of prepared springform pan.
Place pan into freezer for about 10 minutes.
While crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand held mixer.
Once smooth, add in the peanut butter, heavy cream, vanilla, and flour. Stir until just combined.
Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
Remove pan (crust) from freezer and spread cream cheese mixture evenly on crust.
Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around sides of pan if needed. This will absorb any extra moisture when baking.
Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
Pour 1 cup water onto bottom of Instant Pot liner and place the metal trivet inside.
Lower the springform pan onto the trivet using the sling.
Place the lid on top of Instant Pot and bake manual, high pressure, for 50 minutes.
Once timer goes off, allow a 10 minute natural pressure release followed by a quick release.
Remove the lid and use the sling to take the cheesecake out from pot.
Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours, best if overnight.
Once fully chilled, place the chopped chocolate in a small bowl.
Pour the heavy cream into a saucepan and heat until boiling.
Pour boiling cream over milk chocolate and stir until smooth.
Pour over cheesecake and sprinkle chopped peanut butter cups on top.
Keep refrigerated if not serving right away! Enjoy!