Ingredients
1 cup graham cracker crumbs1 tablespoon brown sugarDash salt3 tablespoons unsalted butter, melted2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract2 large eggs, room temperature, lightly beaten1/2 cup miniature semisweet chocolate chips
Preparation
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Refrigerate leftovers.
