Ingredients

• 3/4 cup - chocolate crumbs
• 3 tbsp - melted butter
• 1/4 cup - granulated sugar
• 200 g - cream cheese, softened
• 1/2 cup - granulated sugar
• 2 - eggs
• 1/4 cup - whipping cream
• 1 tsp - vanilla
• 3 tbsp - strong coffee
• 1 cup - semi sweet chocolate chips
• 3 tbsp - sweetened whipped cream

How to Make Pressure Cooker Mocha Cheesecake

• Use a well-greased souffle dish lined with greased, heavy-duty foil.
• In a bowl, combine chocolate wafer crumbs, melted butter and sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
• In large bowl, using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream and vanilla.
• In saucepan over low heat, combine coffee, chocolate chips, and cream. Cook, stirring, until melted.
• Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
• Prepare a strip of foil to lower the cake into the cooker: cut off a strip of foil at least 18 inches long. Double it lengthwise to create a long strip.
• Pour 1.5 cups of water into a larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
• Centre the cheesecake on the foil strip and lower it on to the trivet.
• Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
• Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
• Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
• After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool.
• If there is any condensed water on the cake, blot with a clean paper towel.
• Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.