Instant Pot Peanut Butter Cheesecake With Chocolate Crust

Directions

1. Line the bottom of a 7x3–inch round springform pan with a removable bottom with parchment paper. Lightly spray the sides of the pan with cooking spray or lightly grease with softened butter.
2. To make the crust, process the cookies in a food processer until finely ground. Add the sugar, melted butter, and salt and process until combined, scraping the bowl if necessary. Transfer the crumbs to the prepared pan, and using a jar with a flat top on it, press the crumbs down firmly with the upside down jar. Place in the freezer while you prepare the filling.
3. To make the filling, combine the sugar, salt, and cornstarch in a small bowl and whisk to combine, breaking up any lumps of sugar with your fingers if necessary.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, mix the cream cheese on low until smooth, about 30 seconds to a minute. Slowly add the sugar mixture, stopping the mixer once or twice, and scraping the sides of the bowl with a rubber spatula, until combined, about 1 minute.
5. Add the peanut butter, heavy cream, and vanilla and mix again until smooth and combined, about 30 seconds to 1 minute. Add the eggs, one at a time, and mix only until combined, scraping the bowl periodically as needed.
6. Transfer the filling to the prepared pan. Gently drop the pan on the counter a few times to flatten the surface and to pop any air bubbles (it is impossible to pop them all). You may try to smooth the top with a small offset spatula, if you have one, but if you cannot achieve the surface of your dreams, do not fret.
7. Place 1 cup cold water in the Instant Pot, add the trivet, and place the cheese cake on top of the trivet. Secure the lid and make sure the valve on the top is closed. Push the manual button, and set the timer for 26 minutes on high pressure. The IP will come to pressure almost immediately.
8. Allow the pot to naturally release, about 20 to 30 minutes. Turn the IP off. Carefully remove the lid, being mindful not to let condensation drip on the cake. However, despite your best efforts, there will be some water on the surface. Use a paper towel to blot it up.*
9. Let the pan cool in the pot until you can easily remove it. Place it on a wire rack and very gently run a paring knife around the edges of the warm cake. Let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours, and preferably overnight.
10. Remove the cake from the sides of pan and with a large spatula, remove the cake from the parchment-lined bottom. Place on a serving platter. Dust with cocoa powder if using, and for clean slices, cut with a large knife dipped in hot water and dried between each cut. The cake will keep refrigerated for up to 3 days.
11. *Some recipes suggest covering the cheesecake in a sheet of paper towel and foil before baking, so as to avoid water on the surface of the cake. But doing so requires you to cook your cheesecake for longer than makes sense to me. I mean, one of the major benefits of baking a cheesecake in an Instant Pot is the speed in which you can do so, not to mention the fact that the water that might accumulate on the surface, once blotted up, has nary an impact on your finished cake.