Spray a 6 inch springform pan with cooking spray and set aside.

In the food processor combine the graham cracker crumbs, sugar, butter, and salt. Process until it begins to come together.

Pour the mixture into the prepared pan and press into the bottom of the pan and halfway up the sides.

Break the graham cracker sheets in half. Press into the graham cracker mixture to make three sections. I used one half and one quarter graham cracker on each of my sections.

Freeze the crust in the pan while making the filling.

To make the filling place the cream cheese in a large bowl. Using a mixer beat at medium high speed until smooth.

Add in the sugar and the eggs and beat until smooth.

Add in the flour, sour cream, and vanilla and mix on high speed for 1 minute or until smooth.

Divide the mixture into 3 bowls. I had a little more than 3/4 cup of mixture in each bowl.

In the first bowl add the orange juice, orange zest, and cranberries. Mix well to combine.

In the second bowl add in the cocoa powder and espresso. Mix until well combined.

In the third bowl mix in the pecans and caramel sauce. MIx well.

If any of the mixtures looks too runny add in 1-2 tablespoons of powdered sugar and mix until thickened.

Remove the springform pan from the freezer. Carefully pour each of the mixtures into one of the sections in the pan. Use a spoon to smooth the top of the mixture.

Cover the top tightly with foil.

Fill the bottom of an Instant Pot with 1 1/2 cups of water. Place a trivet in the bottom and set the cake pan on top of it. Seal the lid.

Cook on high pressure for 40 minutes. Once it has finished cooking allow the pressure to release naturally for 10 minutes before manually releasing.

Remove the cake from the Instant Pot and remove the foil. Place on a wire rack.

Cool for 20 minutes then run a knife around the edge of the pan to loosen the edges.

Allow the cheesecake to come to room temperature, about 2 hours.

Carefully remove the sides of the springform pan. Cover the cheesecake with plastic wrap and refrigerate for 4 hours or overnight.

When ready to serve unwrap the cheesecake and decorate each section according to what flavor is in that section.

Cut each section into 3 or 4 pieces and enjoy!