Method: 

1. Use a food processor or blender to crush the hazelnuts, biscuits chocolate coarsely. 
2. Add the melted butter, brown sugar, salt, and sumac, and mix. 
3. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
4. Add the processed biscuits mixture on the lined baking pan, tap the base firmly, and freeze. 
5. Use a hand mixer to beat the cream cheese and caster sugar, then add the sour cream. 
6. Add the 3 eggs one by one and the zest of lemon and a pinch salt. 
7. Pour this batter on top of the biscuits in the baking pan. 
8. In your instant pot liner, pour 1 cup of water, place the steaming rack in, position the baking pan on the rack. 
9. For Duo plus mode:
   a)Lock the Lid, select cake function, normal time for 33 minutes.
   b)When cooking program is done, allow natural release only (Quick release may crack the cake). 
   c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
10. For Duo model:
    a)Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 33 minutes.
    c)When the cooking program is done, allow natural release only (Quick release may crack the cake). 
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
11. Grate dark chocolate on top and sprinkle of sumac to decorate. 

Cheesecake with Dark Chocolate and Sumac crust by Rebecca Potou