Mix cream cheese, brown sugar, and sour cream until thoroughly combined. You can use a hand mixer or stand mixer for this.
Now add the eggs and mix well.
Add peanut butter and mix until nice and creamy.
In a separate small microwave-safe bowl or measuring cup, combine cream and chocolate chips. Microwave for 20 seconds at 50-percent power. Stir and continue heating in 5-second intervals until melted.
Pour about half of the cheesecake filling into crust. Then drizzle about half of the chocolate across the surface of the cheesecake. Pull a butter knife or skewer through the chocolate form swirls. Then pour the rest of the cheesecake filling on top. Then top with the rest of the melted chocolate and swirl over top just as before.
Cover cheesecake with foil, sealing edges.
Add 1½ cups of water into the bottom of the Instant Pot. Set cheesecake on the trivet and lower into the Instant Pot.
Place the lid on and turn the valve to seal. Set to 45 minutes at high pressure.
When time is over, let sit for 10 minutes, then manually release pressure and remove cheesecake.
Remove foil from cheesecake. Allow to cool for one hour, then refrigerate overnight or at least 4 hours.