Chocolate Mousse Cheesecake

Recipe View Prepare the Crust: Grease an 8-inch springform pan that fits inside your pressure cooker. Combine chocolate cookie crumbs and cinnamon in a bowl. Press the mixture firmly onto the bottom of the prepared pan to create an even crust. (5 minutes)

Recipe View Melt Chocolate: Gently melt the semisweet chocolate and butter together in a heatproof bowl set over a simmering pot of water or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly. (10 minutes)

Recipe View Create the Cheesecake Filling: In a food processor or with an electric mixer, beat the softened cream cheese until perfectly smooth. Gradually add the melted chocolate mixture, blending until well combined and evenly colored. Pour in the heavy whipping cream, vanilla extract, sugar, and beaten eggs. Mix until smooth and creamy. Sift cocoa powder over the batter and gently fold or mix on low speed until fully incorporated. (15 minutes)

Recipe View Assemble and Pressure Cook: Pour the cheesecake filling over the prepared crust in the springform pan. Cover the top of the cake with a piece of waxed paper to prevent condensation from dripping onto the surface. Wrap the entire pan securely with aluminum foil to keep water out. Pour water into the pressure cooker. Place the wrapped springform pan on the trivet inside the pressure cooker. Seal the cooker and bring it up to 15 PSI (high pressure). Reduce the heat to maintain the pressure and cook for 45 to 50 minutes. (60 minutes)

Recipe View Cool and Refrigerate: Remove the pressure cooker from the heat and allow the pressure to release naturally. Carefully remove the cheesecake from the cooker and let it cool to room temperature in the pan on a wire rack. Once cooled, remove the cheesecake from the springform pan and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the texture to set. (8+ hours)