Step 1

Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper, optional.

Step 2

In a small bowl, whisk together flour, cocoa, baking powder and salt; set aside.

Step 3

Whisk together butter, sugar and vanilla in a mixing bowl. Add the egg and mix until well combined. Add the dry ingredients and stir just combined. Spread the batter into the prepared pan.

Step 4

Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.

Step 5

Lock the lid in place. Select High Pressure and set the timer for 7 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 5 minutes, and then do a quick pressure release to release any remaining pressure.

Step 6

While brownie is cooking, prepare cheesecake batter. In a mixing bowl beat cream cheese and sugar at medium speed until smooth. Add flour, vanilla and eggs and mix just until blended; don’t over mix.

Step 7

Pour batter on top of the brownie in the springform pan. (No need to remove the springform pan from the pressure cooker to add the batter.)

Step 8

Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. If necessary, use the corner of a paper towel to soak up any water on top of the cheesecake.

Step 9

Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 10

Serve topped with cherry compote and grated chocolate.