Place the graham crackers, pretzels, sugar, butter, and salt in a food processor and process until the mixture begins to stick together.

Pour the crust mixture into a 6 or 7 inch spring form pan. Press into the bottom of the pan and about 1 inch up the sides of the pan. Place the pan in the freezer while you make the cheesecake.

To make the filling but the cream cheese, sugar, eggs, and flour in the food processor and process until smooth.

Add in the vanilla extract and vanilla caviar and mix until combined.

Pour the cheesecake mixture into the pan with your prepared crust.

Place the trivet in your Instant Pot. Pour in one cup of water.

Cover your cheesecake with foil. Make sure the seal is tight otherwise you will have a waterlogged cheesecake.

Carefully lower your pan on top of the trivet in the Instant Pot.

Put the lid on the Instant Pot and set to 40 minutes high pressure.

Once the cheesecake has cooked for 40 minutes allow the pressure to
release for 10 minutes naturally then carefully release the rest of the
pressure.

Allow the steam to leave the Instant Pot before attempting to get the cheesecake out. Carefully remove it from the pot and take off the foil.

Allow the cheesecake to come to room temperature.

Pour the Dulce de Leche in a microwave safe bowl and heat for 30 seconds. Pour the Dulce de Leche on top of the cheesecake and smooth it on top.

Put the cheesecake in the refrigerator for at least 4 hours manually.

When ready to serve remove the cheesecake from the refrigerator. Cut into 8 slices and enjoy!