Creamy Chocolate Cheesecake

Cooking Instructions

1. Grease a 6- or 7-inch springform pan on sides and bottom. Coat bottom of pan with crumbs. Set aside. Tear off two 20x2-inch pieces of heavy foil. Crisscross the strips and place pan in the center.

2. in blender container or food processor bowl place cream cheese, sugar, flour, eggs, and vanilla. Cover and blend or process till smooth. Add melted chocolate. Cover and blend or process till smooth. Pour into prepared pan and cover with foil.

3. Place rack and water in a 4- or 6-quart pressure cooker. Bringing up the foil strips, lift the ends of the strips and transfer pan into the cooker. Fold ends of foil strips over the top of the pan.

4. Lock lid in place. Place the pressure regulator on the vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce the heat just enough to maintain pressure and pressure regulator rocks gently; cook for 30 minutes for the 6-inch pan or 25 minutes for the 7-inch pan.

5. Allow pressure to come down naturally. Carefully remove lid.

6. Using foil strips, carefully lift cheesecake out of the cooker. Remove foil. Place on a wire rack and cool 15 minutes; loosen sides of cheesecake. Cool to room temperature. Remove sides of pan. Cover and chill for 2 to 24 hours. Garnish with whipped cream and shaved chocolate, if desired.