From Pressure Cooking for Everyone

Makes 6 to 8 servings
25 minutes at High Pressure

1/4 cup chocolate wafer or chocolate-flavored graham cracker crumbs
2 tablespoons unsalted butter, melted
3 ounces bittersweet or semisweet chocolate, finely chopped
1 pound cream cheese, at room temperature
3/4 cup sugar
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
Grated zest of 1 orange
3 large eggs plus 1 large egg yolk

1. Wrap the bottom of a 7-inch springform pan tightly with heavy-duty aluminum foil. Butter the inside of the pan with the melted butter. Sprinkle the bottom of the pan with the cookie crumbs.

2. In the top part of a double boiler over hot, not simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the top part of the double boiler from the heat and let the chocolate cool until tepid.

3. In a medium bowl, using a hand-held electric mixer set at medium speed, beat the cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla, and orange zest. Beat in the eggs and egg yolk.

4. Pour about one-fourth the cheese mixture into the prepared pan. Pour another one-fourth of the mixture into a small bowl and set aside. Stir the cooled chocolate into the remaining cheese mixture until well blended. Pour over the vanilla layer in the pan. Pour the remaining vanilla mixture over the chocolate mixture in a swirl pattern. Run a knife through two mixtures together to make a marble pattern. Butter a 15-inch long piece of aluminum foil. Tightly cover the pan with the foil, buttered side down, allowing some room for expansion at the top for the cheesecake to rise. (The foil should completely cover the pan.)

5. Place a trivet in the bottom of a 6-quart pressure cooker. Pour 2 cups of water into the pot. Center the covered dish in an aluminum foil "cradle". Using the cradle, lower the dish onto the trivet.

6. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 25 minutes. Remove from the heat. Allow the pressure to drop naturally, about 20 minutes. Open the lid, tilting it away from you to block any escaping steam.

7. Using the cradle, lift the dish out of the pot. Let stand for 2 or 3 minutes. Using paper towels, blot any water on the surface of the foil. Remove the foil. Run a sharp knife around the inside of the pan to release the cheesecake from the sides. Place on a wire cake rack and cool completely.

8. Remove the sides of the pan. Cover the cheesecake with plastic wrap and refrigerate until well chilled, at least 4 hours. Serve chilled, using a sharp knife dipped into hot water to cut each slice.

To bake the cheesecake, please contact Me, and I will email you the instructions.