Ingredients: 1 cup graham cracker crumbs, 1 tablespoon brown sugar, Dash salt, 3 tablespoons unsalted butter, melted, 2 packages (8 ounces each) cream cheese, softened, 1/2 cup
sugar, 1/2 teaspoon vanilla extract, 2 large eggs, room temperature, lightly beaten, 1/2 cup miniature semisweet chocolate chips. In a 6-quart electric pressure cooker, add one
cup of water and the trivet insert. Grease a 6-inch springform pan and line the bottom with paper. Combine cracker crumbs, brown sugar, and salt in a small basin; mix in butter. Press into the
prepared pan's bottom. While making the filling, freeze. Cream cheese, sugar, and vanilla should be smoothed out in a big basin. Add eggs and beat just till mixed on low speed. Add chocolate
chips and fold. Over the crust, pour. Wrap foil and paper towels around the springform pan. To make a sling, fold an 18 × 12 inch sheet of foil lengthwise into thirds. Lower pan onto trivet using
sling. Seal the cover and shut off the vent. Set the pressure cooker to cook for 30 minutes on high. Permit the pressure to drop naturally. Carefully remove the springform pan using a foil sling. Uncover and let cool
for ten minutes on a wire rack. Loosen the cheesecake's edge from the pan with a knife. Let it cool for a further hour. Cover and refrigerate overnight, or until totally cold. Take off the pan's rim. Store leftovers in the refrigerator.