Chocolate Cheesecake - Pressure Cooker

1 cup chocolate wafer cookie crumbs
2 Tbsp butter, melted

Mix 1 cup cookie crumbs and butter together. Press in bottom of 7 spring
form pan. Set aside.

1 cup water
2 eggs
2 (8 oz) packages cream cheese, softened
6 oz semi-sweet chocolate chips, melted
2/3 cup sugar
3/4 cup chocolate wafer cookie crumbs

(Variation: Add 1 tsp instant coffee to melted chocolate chips for a mocha

Chocolate Cheesecake - Pressure Cooker


Blend cream cheese in bowl with mixer until smooth. Gradually add sugar.
Mix thoroughly. Adding one egg at a time, mix until cheese is smooth. Fold in
melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie crumbs
into mixture. Pour into spring form pan over crust. Add water to cooker. Tear
off a 6 piece of aluminum foil and fold in half, lengthwise. This helps to
remove pan after cooking cycle is complete. Place spring form pan on foil and
lower into Nesco® Pressure cooker.

Cover and lock lid in place. Turn regulator knob to SEAL. Program for HIGH
pressure and cook for 20 minutes. Release pressure by using the quick release
method. Unlock and open lid.

Remove cheesecake from pressure cooker by lifting up the ends of foil.

Chocolate Cheesecake - Pressure Cooker

Let cool to room temperature before refrigerating. For best results,
refrigerate overnight.