1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter melted
2 – 8 ounce packages cream cheese – room temperature
1/4 cup all purpose flour
1/2 cup sugar
2 eggs – room temperature
1 teaspoon vanilla
Caramel & Toffee
2/3 cups Mrs Richardsons Caramel divided (or your favorite brand)
2/3 cups Heath Bar Toffee Bits divided
Maldon Flaked Sea Salt
3/4 cup dark chocolate chips
Crust: Wrap 1 layer of heavy-duty foil around the bottom and outside of the 7 inch spring form pan. Doing this will water proof the bottom of the pan from the steam.
In a small bowl combine the graham cracker crumbs, sugar and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is lined with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.
Filling: Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the flour and sugar mix until well blended. Add the eggs one at a time, mixing well after each addition. Next you can add the vanilla, beat until well combined and smooth.
Its time to get your springform pan out of the freezer, now pour your cheese filling in. Drizzle 1/3 cup of caramel on top, and sprinkle 1/3 cup of toffee bits. Using a skewer or chopstick swirl the caramel and toffee into the cheesecake filling. Don’t over do it. Place a piece of foil over the top of the pan, pinching the edge to secure in place.
Pour 1 1/4 cups of water into your instant pot, place your rack insert in, set the cheesecake on top of the rack. Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 40 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the cheese cake. The very center should still be a little jiggly. Carefully remove all the foil, from the top and the bottom. There might be some moisture on the top of the cheesecake or the sides. Carefully you can take the corner of a paper towel and remove the excess moisture. Let the cheesecake cool at room temperature for 30 minutes before placing in the refrigerator.
Refrigerate for at least one hour before topping the cheesecake with caramel and chocolate.
Topping: Using a spoon drizzle 1/3 cup of caramel across the cheesecake going back and forth. Sprinkle a little bit of the flaked sea salt over the caramel. In a microwave safe bowl melt the chocolate in 20 second intervals until melted. Soon into a quart size zip lock bag, and seal. With scissors snip a little tip off creating a piping bag. Drizzle the chocolate going back and forth the opposite direction of the caramel. Sprinkle the remaining 1/3 cup toffee bits across the top.
Chill the cheesecake for several hours before serving.
I plan on making cheesecake the day before or the morning before I plan on serving. You really need to have the time to chill the cheesecake and let it set up before serving.