Creamy Chocolate and Peanut Butter Cheesecake is made even easier when you cook it in a pressure cooker.
2cupschocolate cookie crumbs
16ouncescream cheese (two 8 ounce packages)room temperature
¾cupbrown sugar, packed
¼cupplain Greek yogurt
7ouncessweetened condensed milk½ can
¾cupdark chocolate chips
chocolate peanut butter cups or barschopped
Combine cookie crumbs and melted butter in a medium bowl. Press into the bottom of an 8 inch springform pan.
In a large mixing bowl, beat together the filling ingredients until smooth. Pour on top of the prepared crust in the pan.
Place trivet in the bottom of a pressure cooker, add 1 cup of water.
Fold a 16 inch piece of aluminum foil in thirds lengthwise to make a long strip. Place the springform pan in the middle of the foil and fold the ends up along the sides.
Lower the pan with sling underneath into the pressure cooker. Fold the foil down so the lid can close, but there is enough foil to grab to remove the pan.
Pressure cook on high for 20 minutes. Allow pressure to release naturally.
Remove the cheesecake by grabbing the foil to lift it to the top of the cooker then slide hands under the pan.
Refrigerate uncovered for 3 hours. Cover and cool overnight to set.
In a microwavable dish, combine sweetened condensed milk and chocolate chips. Heat for 30 seconds then stir. If chocolate is not melted, heat in 10 second intervals stirring for a few seconds each time until melted.
Pour sauce over cheesecake and top with chopped chocolate peanut butter candy. Remove ring before serving. (or for a rustic look, remove the ring first then add the sauce and candy topping.