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Chocolate Cheesecake
Serves: 8

1/4 cup chocolate-cookie crumbs
Two 8-ounce packages cream cheese, cut into chunks
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs
1/4 cup sour cream or plain yogurt
2 3-ounce bars high-quality dark chocolate, melted and cooled to room temp
Sliced fresh strawberries (optional)
About 2 tablespoons strawberry jelly, melted (optional)
Fresh mint sprigs (optional)

Fold 2 feet of aluminum foil twice lengthwise to create a strip
for moving cheesecake to and from 6-quart pressure cooker. Set

Cover outside of 8-inch springform pan with 1 large sheet of
heavy-duty aluminum foil so no water can seep in. Liberally butter
pan and sprinkle with cookie crumbs, tilting and shaking pan to
coat bottom and side. Set aside.

In food processor fitted with chopping blade, process cream cheese,
sugar, and flour until smooth -- about 15 seconds. Add eggs, sour
cream, and melted chocolate and process until combined -- 5 to 10

Pour into prepared pan. Cover with buttered aluminum foil so that
foil fits tightly around side but allows some room on top for
cheesecake to expand.

Set trivet or rack on bottom of cooker. Pour in 2 1/2 cups water.
Center springform pan on foil strip and gently lower into cooker.
Loosely fold ends of foil strip over pan.

Lock lid into place, heat to high pressure over high heat. Reduce
heat to just enough to maintain high pressure and cook 20 minutes.
Turn off heat and let pressure drop naturally for 10 minutes.
Releasing Pressure"). Remove lid, opening it away from you, to
allow any remaining steam to escape.

Let cheesecake cool a few minutes before removing from cooker. With
aid of foil strip, lift cheesecake onto wire rack and remove all
foil. Cool cheesecake to room temperature. Refrigerate overnight
for best flavor.

Before serving, release and remove side of springform pan. Place
cheesecake on serving plate. Arrange strawberries on top of cake,
brush strawberries with melted jelly, and surround cheesecake with
mint sprigs, if desired.


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2 of 7 people found the following review helpful:
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chocolate cheesecake (pressure cooker), January 16, 2005 - 05:18 PM
Reviewer: Judy from Aiea, HI
This was a very rich and tasty cheesecake. I used 6oz. of German Chocolate for the chocolate. Got many compliments and will make it again.

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