Pressure Cooker Chocolate Cream Cheesecake

Grease a spring form pan that will fit on the trivet in the pressure cooker. Sprinkle the graham cracker crumbs in the pan and spread them evenly on the bottom and sides of the pan.

In a blender or food processor, combine the cheese, sugar, flour, eggs, vanilla and cooled melted chocolate. Blend until smooth. Pour into the prepared spring form pan.

Cover the pan completely with foil, sealing the edges. Add the water to the pressure cooker, place the trivet in the cooker and put the pan on the trivet. Lock the lid in place and bring to full pressure. Cook for 25 minutes.

Remove from the heat and allow the pressure to release naturally. Remove the lid and carefully lift the pan from the cooker.

Place the cheesecake on a rack to cool for 20 minutes. Loosen the sides of the pan and remove. Cover the cheesecake and chill in refrigerator overnight. Garnish with fresh, cold whipping cream and serve.