Pressure Cooker Chocolate Turtle Cheesecake
8 oz Dark Chocolate, melted
1 1/4 Cups Chocolate Baking Crumbs (Chocolate animal crackers or chocolate graham crackers ground in a food processor.)
5 Tbs Butter, melted then cooled
16 oz Cream Cheese, room temp
1/4 Cup Dark Brown Sugar, packed
1/4 Cup White Sugar
1 Whole Large Egg
2 Large Egg Yolks
1/4 Cup Sour Cream
1 tsp Vanilla
1 Tbs Flour
Pinch of salt
1/2 Cup Pecans, rough chopped
1/2 Cup Caramel Sauce
1 Cup Dark Chocolate Syrup
Remove the top part of a 7 inch Springform pan. Use an 8 inch pre-cut parchment round, center over bottom of pan, run your finger around the edge to crease paper into the edge. Rub a small amount of butter along the bottom 1/2 inch of the top part of the pan. Put the pan together and press the remaining edge of the paper onto the butter to stick it to the wall of the pan. Use foil to cover the outside of the pan bottom and up the sides.
Make a foil sling to remove the pan from the pressure cooker when the cheesecake is done. Tear off a piece of heavy duty foil that is about 14-16 inches long. Fold into thirds lengthwise to make a long strip of foil. Put a trivet in the bottom of the pressure cooker with 2 cups of water.
Combine chocolate baking crumbs with butter. Stir together well. Press evenly into the bottom of the prepared Springform cake pan.
Use an electric mixer or food processor to make the filling. Cream the cream cheese, brown sugar, salt, and white sugar together. Add 1 whole egg then 2 egg yolks, one at a time. Scrape sides to make sure all is evenly blended. Add melted chocolate and sour cream, one at a time. Again scrapping the sides and blending smoothly. Add vanilla and flour. Blend and scrape until a very smooth consistency. Pour mixture into prepared pan and smooth the top with a scraper.
Place pan in the middle of the sling, pull up sides to securely hold the pan and lower into the pressure cooker on the rack. Fold down the arms of the sling to make it even with the top of pressure cooker and push them against the walls so they won't get on the cheesecake. Put the lid on the cooker and quickly bring to high pressure and maintain for 25 minutes. Allow to naturally release pressure for 15 minutes and then release remaining pressure. Open lid and use the sling to remove the cheesecake from the cooker. There may be a small amount of liquid pooled in the middle of the top of the cheesecake. Using a paper towel, carefully blot to absorb the liquid.
Let cake cool to room temperature on a cooling rack in the pan, then refrigerate at least 6 hours before adding pecans, caramel syrup, and Chocolate syrup.