Set out all of the cheesecake ingredients to bring them to room temperature for best results.
Preheat oven to 350 degrees.
Prepare your cheesecake pan. My cheesecake pan of choice is the Fat Daddio 6 x 3 inch Cheesecake pan. Remove the center plate and set on top of parchment paper to trace a circle. Cut out the circle; place removable center plate back into the cheesecake pan; spary very lightly with a refined coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle into your pan, smooth out. Now you are ready to have some IP fun!
Crust:
Mix all of the crust dry ingredients (THM Baking Blend, peanut flour, Himalayan salt and THM Gentle Sweet) thoroughly in a medium bowl using a whisk.
Add the melted butter and vanilla; mix with a fork until you get a nicely coated, crumbly consistency.
Pour mixture into your prepared 6-inch Fat Daddio cheesecake pan and press evenly into the bottom and out to the edges of the pan,
Bake in preheated oven for 7-9 minutes. Remove from oven and allow to cool on a cooling rack while you prepare the filling.
Cheesecake Batter:
Place room temperature cream cheese in a mixing bowl with the peanut butter, vanilla and THM Gentle Sweet; mix until smooth.
Add one room temperature egg; mix on low until incorporated; add second egg and mix until incorporated. Do not over beat. Stir in Lily's Baking chips.
Lightly spray the sides of the pan with refined coconut oil spray being careful not to spray the crust. Pour filling onto your cooled crust.
Set your cheesecake pan on an aluminum foil sling and lower it onto the trivet inside the liner.
Put the lid on the Instant Pot, lock, set pressure release to sealing. Press{Manual]; adjust time [+/-] to 25 minutes. When the cycle has completed allow the pot to naturally release the pressure for 10 minutes; then release remaining press by turning the pressure release to venting.
Lift the cheesecake from the liner and place on a cooling rack. Remove the aluminum foil cover; soak up any water spots with the corner of a paper towel. Gently run a butter knife around the edge to free the cheesecake. This will help prevent cracks as it cools. Cool on the counter for 2 hours, then cover the pan with plastic wrap and refrigerator for at least 4 hours or overnight.
Once thoroughly chilled run a knife along the edge to release and push the base upward to unmold the cheesecake. Transfer to a serving platter.
Topping:
Spread natural peanut butter over the top of the cheesecake; sprinkle with Lily's Baking Chips and dry roasted peanuts. Serve and enjoy!