Step 1

Line the bottom and sides of a 7-inch cake pan with foil.

Step 2

In a bowl combine the cookie crumbles and melted butter.

Step 3

Press firmly onto the bottom of the pan to form the crust. Set aside.

Step 4

In a large bowl beat the cream cheese and brown sugar until smooth and fluffy. Add the flour and salt and mix until well combined. Use a spatula and scrape down the sides of the bowl as needed.

Step 5

Add the egg and egg yolk one at a time and blend at low speed until each one is fully combined.

Step 6

Transfer half of the batter to a different bowl and set aside.

Step 7

Using a spatula fold in the ¼ cup of caramel syrup into one of the bowls. Then fold the ¼ cup of chocolate syrup into the second bowl.

Step 8

Spoon half of the caramel mixture on top of the crust. Top with half of the chocolate mixture. Repeat layers.

Step 9

Cut through layers with a knife to swirl the chocolate. Cover with foil and wrap tightly.

Step 10

Add 1 ½ cups of water to the bottom of the Inner Pot, place the cheesecake on the trivet and gently lower it into the pot.

Step 11

Close and lock the lid, select Pressure Cook, Quick Release for the steam release method and set the time to 1 hour.

Step 12

When the unit displays “ok to open lid” carefully unlock and open the lid.

Step 13

Using silicon mitts or hands protector, lift the cheesecake out of the pot and let it cool down completely.

Step 14

Remove the foil that covers the cheesecake. Transfer to a refrigerator and allow to set for at least 4 hours.

Step 15

Drizzle caramel syrup, chocolate syrup and sprinkle with salt. Serve and enjoy!