Ingredients

The following ingredients have 10 Servings
  • 15 vanilla creme-filled chocolate sandwich cookies (finely crushed, divided)
  • 2 Tbsp butter (melted)
  • 20 ounces PHILADELPHIA Cream Cheese ((2-1/2 pkg) softened, divide)
  • 4 ounces BAKER'S Semi-Sweet Chocolate ((1 pkg) melted)
  • 1/2 tsp Vanilla
  • 1/2 cup plus 3 Tbsp sugar (divided)
  • 2 eggs
  • 1/4 cup creamy peanut butter
  • 1 cup thawed COOL WHIP Whipped Topping (about 1/3 of 8 ounce. tub)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • REMOVE cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)
  • 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.
  • 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.