Spray the inside of a 7 inch springform pan with non-stick spray
In a small bowl, mix cookie crumbs and melted butter.
Press the crumbs into the bottom of the pan and 1 inch up the sides. Set the pan in the freezer while you prepar the filling.
In a large bowl, beat the cream cheese and peanut butter until light and fluffy.
Add the sugar and beat until smooth.
Add the egg yold and vanilla and mix, then add the eggs 1 at a time, mixing just until well blended.
Pour the filling into the crust, then wrap the entire pan tightly with aluminum foil.
Pour 1 and a half cups water into the instant pot.
Place the cake on the trivet and carefully lower into the pot. If you trivet does not have handles, you can make a sling out of aluminum foil to lower the cake into the pot.
Close the pot, set on high for 45 minutes.
When the timer is complete, allow the pot to naturally pressure release for 10 minutes, then turn the valve to release remaining pressure.
Remove the cake from the pot and unwrap the foil. Allow to cool for 30 minutes, then refrigerate for at least 6 hours, preferably overnight. The cake will be very jiggly when you remove it from the pot, but will set as it cools.
Once the cake is set, run a knife under hot water and run it around the edge of the cake to loosen it from the pot, then carefully open the pan and lift the cake out.
In a small pot, melt the chopped chocolate and heavy cream. Heat while stirring until melted and smooth.
Pour over the cake and smooth it out, allowing it to drip over the sides.
Top the cake with chopped peanut butter cups and peanuts and serve.