In a medium bowl, mix cream cheese, sugar, yogurt, flour, vanilla and salt. Until combined. Mix by hand to avoid over mixing the batter.
Add the egg and mix just until blended with cream cheese mixture. If desired, fold 1 tbsp sprinkles into the batter.
Place a small amount of sprinkles into the bottom of each mold. Pour batter over the sprinkles into each one, evenly dividing the batter between the 7 molds.
Place one cookie in each mold on top of the cheesecake batter. Press down lightly, just to hold in place. Don't push too far!
Cover with foil. Place a handled trivet into the inner pot. If you don't have one, use a regular trivet and make a foil sling to place under the silicone mold for lifting it out. Add 1 cup of water to the pot.
Place the silicone mold on the trivet, close and lock the lid and set the steam release valve to closed. Press Beans/Chili and then Start/Stop. (Defaults to 20 minutes on high pressure.)
Allow a full natural pressure release (about 15 minutes) and then remove the mold from the pot. Remove the foil and clean off any batter that may have overflowed the cups a bit. (See notes)
Place a paper towel over the mold and then cover with the plastic lid. Chill for 4-6 hours.
After chilling, turn the mold over onto a plate. Gently press down on the mold where it's flat. Each bite should pop out quite easily. Top with more sprinkles, chocolate sauce, whipped cream or anything else you like!
The cheesecake will rise as it cooks, and then come back down and get a bit more dense as it cools. A few of my cups had a little batter around the edges. Just scrape them off gently and position the cookies again so they are centered and flat. Do this before cooling in the refrigerator.