Preheat your oven to 350 degrees F. and prepare a 7" springform pan by spraying generously with non-stick spray and set aside.

Add graham crackers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.

Pour into the bottom of a greased 7" springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.

Bake for 10 minutes then remove to a wire rack to cool.

In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese and peanut butter for 5-6 minutes or until completely smooth and there are no lumps.

Slowly pour in the sugar and flour and mix until just combined.

Add vanilla and mix until smooth and combined.

Slowly pour in heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,

Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.

Add the eggs one at a time and mix just until the yolk disappears into the batter.

Fold in crushed Butterfinger candy with a spatula.

Pour the filling into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.

Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,

Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.

Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.

Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Add the chocolate and heavy cream to a microwave safe bowl and microwave on 20 second increments, stirring in between, until the chocolate is melted and smooth.

Let the ganache cool for about 5 minutes then pour over the cold cheesecake. Top with whipped cream and crushed Butterfingers and serve!

Store in an air tight container in the refrigerator for up to three days.