• Pre-heat oven to 350F degrees. Spray an 8-inch springform pan with cooking spray and line the bottom with parchment pepper (fitted)

Crust

• Add ginger snap cookies to a food processor or vitamix and pulse until finely ground. A second option is to place the cookies/ graham crackers into a zipper bag and crush it with a heavy utensil.
• In a medium bowl, add ginger snaps crumbs and melted butter. Stir with a fork until evenly moist.
• Transfer to prepared pan. Using your fingers, spread out crumbs and press it down to form a crust. Push crumbs out, about 1 inch up onto the sides. You can also use the bottom of a small 1c glass bowl to press it down evenly and onto the sides.
• Bake crust to set for 10 mins or until lightly brown. Transfer to a rack to cool.

Cheesecake

• Add cream cheese, sugar and flour to your stand mixer bowl or to a large bowl, if using a hand mixer. Work it until smooth and incorporated. Add eggs, one at a time, mixing at all times. Add sour cream, vanilla and lemon zest. Mix until smooth.
• Transfer the batter to the cheesecake pan and spread evenly. Wrap a piece of foil around the bottom of the pan. Cut another long piece of foil and fold the long way to create sort of a “rope” to lower and lift the cheese cake into the instant pot.
• Pour 2 cups of water into the pressure cooker and set a rack on the bottom. Carefully lower the cheesecake inside the pressure cooker. Lock the lid, select high pressure and set timer for 35 mins.
• When done allow a 15 mins natural release then quickly release remaining pressure. Carefully lift the cheesecake from the pressure cooker and place it on a cooling rack.
• There will be some moisture on top of the cheesecake, using a paper towel gently absorb the excess moisture. When the cheesecake is completely cooled, transfer to the refrigerator to set for at least 4 hours.

Chocolate Caramel Topping

• Add the sour cream, chocolate, chocolate powder and sugar to a medium bowl and whisk until smooth.

Arranging the Cheesecake

• Unmold cheesecake and transfer to a cake stand.
• Using a flat spatula, gently spread a thick layer of the chocolate topping onto the cheesecake. Add a few twirls of caramel and sprinkle with sea salt