Roughly crush the 10 digestive biscuits and add them to a food processor . Grind them until crumbled.

Add 2 tbsp melted butter and ⅓ cup brown sugar to the crumbled cookies. Blend them once again until they are finely ground and set aside.

In a mixing bowl add in 1 cup of cream cheese and ⅓ cup of brown sugar.

Using a hand blender beat them together in a low speed until combined. Scrape the edges of the bowl and combine everything.

Break open one room temperature egg and using a hand blender beat until well combined in low speed.

Next add in ⅓ cup pumpkin puree, 2 tbsp yogurt, a pinch of salt, ½ tsp Pumpkin spice and 1 tsp of vanilla extract.

Using a hand blender once beat everything until they are well combined.

Divide the cookie crumb equally into 5 portions and layer in the jars. Press them with a backside of the spoon gently until they stay firm.

Next add in the pumpkin cheesecake filling. About 3 tbsp in all the jars.

Tap gently to remove air bubbles if any. Close the jars with the lids. No need to close tightly. Just firm enough to cover the jar. I am also using few ramekin bowls. Covered the ramekins with foil.

Add 1 cup of water to the inner pot of the Instant Pot and place the trivet inside. Arrange the jars and ramekins inside and close the instant pot.

Move the pressure knob to the sealing position and set 6 mins high in pressure cook mode. Wait for a natural pressure release and then open the Instant Pot.

Remove the cheesecake jars from the Instant Pot and let it cool for 1 hour. After cooling transfer the cheesecake jars to the fridge for another 5-6 hours.

Instant Pot pumpkin cheesecake Jars are now ready to enjoy. Top them with whipped cream frosting or cool whip or your favorite sprinkle and enjoy.