Preheat the oven to 350 degrees. Trace the springform pan on parchment paper. Cut the circle, using scissors.

Brush the inside of your springform pan with butter. Place your parchment paper circle in the bottom of your pan. Brush your parchment paper with butter again.

Mix your crushed graham crackers with 3 TBSP of melted butter & 3 TBSP of sugar.

Press along the sides and bottom of your springform pan. You can use a smooth bottomed glass to help with this.

Bake your crust for 5-7 minutes at 350 degrees. Remove from the oven and allow to cool while you prepare the filling.

Mix cream cheese until smooth, add eggs one at a time, being careful not to over mix. Add your sugar.

Carefully melt your chocolate in the microwave 30 seconds at a time. Stirring in between. Be careful to not get any water into your chocolate. This will cause your chocolate to seize and it cannot be salvaged.

Gently stir in your melted chocolate. Pour your filling into your prepared crust.

Put 2 cups of water into your pressure cooker. Place your trivet in the cooker.

Make sure your foil sling is under your pan and not touching the sides of your cooker.

Cover you springform pan with aluminum foil as well.

Close your pressure cooker, close the pressure valve, select the HIGH PRESSURE SETTING and set the time for 15 minutes.

At the end of the cooking time allow the pressure to NATURAL RELEASE for 10 minutes.

When natural release is finished release the remainder of the pressure and open your cooker.

Carefully lift your cheesecake out of your cooker to a cooling rack.

Allow cheesecake to cool to room temperature then place in the refrigerator. Allow to chill in the refrigerator at least 4 hours or overnight.

If you use a 6.3” pan increase cook time by 10 minutes