Fudgy Peanut Butter Cheesecake

Recipe Ingredients

1 cup	198g / 7oz	Peanut butter
2		Cream cheese - (8 oz ea) - softened
1/2 cup	80g / 2.8oz	Light brown sugar - (firmly packed)
1/2 cup	99g / 3.5oz	Powdered sugar - sifted
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Eggs (large)
1/4 cup	59ml	Sour cream
1		Semisweet chocolate chips - (12 oz) - melted
2 cups	474ml	Water
		Whipped cream - to decorate
		Chocolate curls - to decorate
		Peanut Crust
1 cup	237ml	Ground toasted unsalted peanuts
1/4 cup	40g / 1.4oz	Brown sugar - (firmly packed)
1 tablespoon	15ml	Unsweetened cocoa powder
3 tablespoons	45ml	Butter - melted

Recipe Instructions

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. (Note: The unsalted peanuts are available at supermarkets.)

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.

This recipe yields 6 to 8 servings.

Source:
The Pressure Cooker Cookbook by Toula Patsalis

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