Chocolate-Peanut Butter Pressure Cooker Cheesecake

Step 1: Combine 1 cup cookie crumbs and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.

Step 2: Beat 2 pkg. cream cheese in large bowl with mixer until creamy. Add melted chocolate, vanilla and 1/2 cup sugar; mix well. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with additional foil.

Step 3: Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch-long sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.

Step 4: Close and lock lid in place. Select Manual and cook on HIGH 1 hour. Use natural pressure release for 10 min., then slowly remove lid.

Step 5: Remove cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)

Step 6: Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.

Step 7: Beat remaining cream cheese and remaining sugar in medium bowl with mixer until blended. Add peanut butter; mix well. Add COOL WHIP; beat just until blended. Spread over cheesecake; sprinkle with remaining cookie crumbs.