• Grease the bottom and sides of a 6 or 8 inch springform pan with a little butter, oil or non-stick cooking spray. (6 inch will be thicker, and 8 inch will be thinner)
• Cut a 20 inch piece of aluminum foil and fold into thirds or quarters lengthwise. This will be used as a sling to fit under the pan and up the sides to help you lower and remove the cheesecake. (see photo below)

Crust

• In a medium bowl, combine all ingredients until the ingredients are thoroughly combined. Press into the bottom of the prepared springform pan and spread into a uniform layer in the springform pan. Place in the freezer until ready to use.
  1 cup almond flour, 3 tablespoon butter, 3 tablespoons granulated monk fruit sweetener, 1 teaspoon vanilla extract, 2 tablespoon unsweetened cocoa powder

Filling

• In a large bowl beat the room-temperature cream cheese on medium-low speed until just blended. Avoid overmixing and adding extra air into the filling.
  16 ounces cream cheese
• Add the vanilla extract and beat again for about 10 seconds, until just combined.
  1 teaspoon vanilla extract
• Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl to incorporate any remaining ingredients into the batter.
  ¼ cup heavy cream, ⅓ cup powdered monk fruit sweetener
• Add melted chocolate and beat another 5-10 seconds, until just combined.
  3 ounces unsweetened baking chocolate
• Add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl and fold into the filling
  2 large eggs
• Remove the springform pan from the freezer, add the filling and smooth into a uniform layer. Gently tap the pan on the counter a few times to release any air bubbles.
• Pour the water into the bottom of the pressure cooker and place a trivet in the center. Place the springform pan in the center of your aluminum foil sling, then lower both into the pressure cooker placing the pan on the trivet with the foil reaching above the pan on the sides.
  1¼ cup water
  
• Lock the lid into place. Cook on high pressure for 30 minutes.
• Allow pressure to release naturally completely (until the pin drops).
• Carefully remove the lid and lift the cheesecake out by the aluminum foil handles. Let cool on the counter for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Chocolate Sauce

• Just before serving, in a medium bowl, mix all sauce ingredients until completely blended and smooth.
  1½ tablespoon coconut oil, 3 tablespoons unsweetened dark cocoa powder, ⅔ cup powdered monk fruit sweetener, 3 tablespoon heavy cream
• Pour the chocolate sauce on top of the chilled cheesecake and garnish with fresh strawberry slices if desired.
  10 large strawberries