In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.

Scrape the sides and bottom of the bowl and make sure there are no lumps in the batter. If there is, mix for an additional few minutes.

Add in the snicker’s pieces and fold into the batter until evenly distributed throughout. Fold as little as possible.

Remove the crust from the freezer and add the cheesecake batter. Tap on the counter a couple times to release any air bubbles.

Cover the spring form pan completely with aluminum foil making sure to seal well around the top.

Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.

Prepare your Instant Pot by adding in the trivet and adding one cup of water.

Place the cheesecake on the trivet and seal the lid.

Set your pot on high pressure for 35 minutes and allow to naturally release.

Once you can open the lid, remove the cheesecake and allow to cool on the counter. Once cooled, place in the refrigerator for at least four hours but best overnight.