Pressure Cooker Peanut Butter Fudge Cheesecake

Prepare Peanut Crust: Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 7-inch springform pan, covering bottom and 1 inch of sides. Set aside.

Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, one at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed.

Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal.

Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid.

Cook under high pressure for 22 minutes. Then use rapid pressure release method and remove lid. Lift pan from cooker and place on wire rack.

Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls.