Add baking spray to a 8-inch springform pan.

Cut out a circle piece of parchment paper and put it on the bottom of the pan.

Mix the graham cracker crumbs and pretzel crumbs in a bowl, and then add the sugar and butter. Mix with a fork.

Add that mixture into the springform pan and press firmly into the bottom. You're also going to press 3/4 of the way up the sides of the pan.

Put the crust into the freezer.

Mix the prepared apples with the cinnamon and sugar. Set it aside.

Use a mixer and beat the cream cheese until light and fluffy.

Add the brown sugar and granulated sugar and mix for 2 minutes.

Add the vanilla, cider, and cinnamon and mix.

Add the eggs, one at a time, and mix on low.

Add the sour cream and mix on low.

Fold in the prepared apples.

Add the filling to the prepared pan. Cover with foil and seal the edges.

Add 1 1/2 cups of water to the bottom of the Instant Pot.

Put the cheesecake pan on the trivet and lower it into the pot.

Seal the pot according to directions. Cook on high pressure for 35 minutes. Let it then sit for 10 minutes, then manually release it.

There should be a slight jiggle in the middle of the cheesecake but if it's too loose, cook it for another 5 minutes.

Place the pan on a wire rack, and let it cool for 2 hours or until the sides of the cheesecake start pulling away from the pan. Run a knife around the edges to remove them.

Put the caramels and water into a pan and heat on low. Stir constantly until it's melted all the way. Let it cool, and it will thicken.

It should be thick enough to pour but not too thin. If it's too thick, add a bit of cream and stir.

Pour the caramel over the top of the cheesecake and let it drip down the side of the cheesecake. Sprinkle flaked salt on top and then add the pecan halves or chopped pecans.