In a large bowl, beat together the brown sugar, flour and the cream cheese.
Add in the vanilla extract and sour cream. Mix well.
Followed by this, add one egg at a time while continuing to mix.
Pour the cheesecake mix in the egg mold over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
Cover the egg molds with aluminum foil.
Add 1 1/2 cups of water to the instant pot. Place the trivet inside the pot. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
Lock and seal your lid. Close your sealing valve.
Set Instant Pot to High Pressure for 5 minutes. Allow for natural release for 10 minutes.
Remove the egg molds, and transfer to a cooling rack. Allow it to cool, and then transfer to the refrigerator. Let it cool in the fridge for at least 4 hours before popping out of the molds.
Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.