Grease the sides and bottoms of a 6-inch push pan and line the pan with a
parchment round. Also line the sides of the pan with parchment paper. This will help in sticking and a smooth removal of cheesecake.

In a food processor, combine Nutter Butter cookies and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of
the pan and ½ way up the sides. You can use the bottom of a glass
to press down the crust.

Place pan in the freezer while making the filling. Freezing will help hold
the crust together.

Mix the cream cheese and granulated sugar until nice and smooth, and
then add in one egg at a time while mixing in between adding the
eggs.

Add in the peanut butter, flour, sour cream, and vanilla and mix to
incorporate.

Pour the filling into the push pan and tap the pan several times on the
counter to remove air bubbles. You can also run a fork or knife
through the cheesecake filling to remove air bubbles.

Cover the cheesecake with aluminum foil and/or a paper towel to prevent
condensation from accumulating on the top of the cheesecake.

Add 1 ½ cups of water to the inner pot of the Instant Pot.

Using a sling (you can buy a sling for the Instant Pot or make one out of
foil), lower the pan into the inner pot.

Close the lid and set for a manual high-pressure cooking time of 30 minutes.
Allow for a natural pressure release when the cooking time has finished.

Remove the cheesecake from the Instant Pot. Take the foil off of the top
and gently soak up any condensation that has formed on the top of
the cheesecake with a paper towel or flour sack towel.

Let the cheesecake cool on a wire rack for at least an hour before
refrigerating for 12 hours or overnight.

After 12 hours, remove the cheesecake from the refrigerator and set the
pan on top of a large can. Push the sides of the cake pan down, slowly.

Remove the cheesecake from the pan bottom, and set on a cake plate or
serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.