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LOCATION: Recipes >> Pressure Cooker >> Cheesecake 01

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Peanut Butter Chocolate Cheesecake

1 cup ground toasted unsalted peanuts
1/4 cup firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons butter, melted

1 cup peanut butter
2 (8-oz.) packages cream cheese, softened
1/2 cup firmly packed light brown sugar
1/2 cup powdered sugar, sifted
2 tablespoons cornstarch
2 large eggs
1/4 cup sour cream
1 (12-ounce) package semisweet chocolate chips, melted
2 cups water
Whipped cream to decorate
Chocolate curls to decorate

Prepare crust, set aside. To make 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.

Using an electric mixer, blend peanut butter, cheese, sugars, and
cornstarch together in a bowl until smooth. Beat in eggs, 1 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. Over high heat, develop
steam to high pressure. Reduce heat to maintain pressure and cook
22 minutes. Release pressure according to manufacturer's directions.
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.

Yield: 6 to 8 servings.

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