Pressure Cooker Cheesecake with Chocolate Glaze

Ingredients:

• 22 chocolate sandwich cookies
• A pinch of salt
• 45 g butter, melted and slightly cooled
• 450 g cream cheese, room temperature
• 1/2 cup sugar
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 110 g dark chocolate, chopped
• Whipped cream, for serving
• Special equipment: springform cake pan with a diameter of 18 cm; pressure cooker-multicooker with a bowl capacity of 6 l or 7.5 l.

Preparation:

1. Cut a square of parchment paper large enough to completely cover the bottom of an 7-inch springform pan. Leave the corners folded up as they will help you remove the cheesecake. Coat the pan with cooking spray and line it with parchment paper. Place 13 cookies and salt in a food processor.
   
   Pulse until the cookies form fine crumbs. Add the butter. Pulse until the ingredients are completely combined (the texture will be like wet sand). Press the mixture firmly into a springform pan, completely covering the bottom and slightly up the sides.
2. Add the cream cheese, sugar, sour cream, vanilla extract, and eggs to a food processor. Process until smooth, opening the lid and scraping down the sides of the bowl as needed. Crush 5 cookies into the food processor and pulse until incorporated but not completely broken. Pour the mixture into the pan.
3. Tear off a large piece of aluminum foil (approximately 45 cm long). Place a springform pan in the center. Wrap the foil tightly around the bottom and sides, folding the edges in to leave the top open.
4. Pour 2 cups of water into a 6-quart pressure cooker/multicooker. Invert the steaming rack. Place the springform pan on it, resting it on the rack's feet. Then lift both rack handles and place them against the sides of the pan. Carefully lower the pan into the pressure cooker/multicooker. Follow the manufacturer's instructions for securing the lid and adjusting the settings. Cook on high pressure for 35 minutes.
5. Once the pressure cooker cycle is complete, turn off the heat and allow the steam to escape naturally for 25 minutes. Follow the manufacturer's instructions for venting any remaining steam. Being careful not to burn yourself with any remaining steam, unlock and remove the lid. Carefully lift the cheesecake out of the pan by the handles and place it on a cooling rack. Remove the foil from the pan.
   
   Then, blot any excess liquid from the top and sides of the cheesecake with paper towels. Using a small offset spatula or the tip of a knife, loosen the cake from the sides of the pan.
6. Let the cake sit at room temperature until almost cool (about 1 hour). Cover with plastic wrap and refrigerate until completely set, at least 4 hours or overnight.
7. Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a knife to loosen the cake from the sides. Open the pan. Set the cheesecake aside for now.
8. In a medium saucepan, bring 3 cups of water to a simmer. Place a small heatproof bowl on top, add the chocolate, and let it melt completely, stirring occasionally (about 5 minutes). Pour into a measuring cup and let cool (15 minutes). Meanwhile, pulse the remaining 4 cookies in a food processor until they form fine crumbs. Set aside until ready to use.
9. Place the cooled cheesecake on a serving platter or cake stand. Drizzle the melted chocolate over the top, then spread it evenly with an offset spatula, allowing any excess to drip down the sides. Let the chocolate set for 5 minutes. Then sprinkle the top with cookie crumbs, forming a crescent shape (it's okay if a little crumbles end up on the platter). Let the chocolate set at room temperature for 1 hour, then serve.