Method:

1. Prepare a 20cm spring foam pan by coating it with non-stick spray
2. In a bowl, combine the Oreo crumbs and butter. Spread evenly in the bottom of the pan and place in the freezer for 10 minutes
3. In a mixing bowl, mix the cream cheese and sugar at medium speed until smooth
4. Blend in the peanut butter, heavy cream, vanilla and flour
5. Mix in the eggs one at a time just until blended, do not over mix. Stir in the chocolate chips
6. Pour the batter into the pan on top of the crust and cover with foil
7. Pour 1 cup of water into the pressure cooker and place the metal trivet inside
8. Make a foil sling for your pan by folding a large piece of foil 3 times lengthwise. This will help you create handles for your pan
9. Carefully centre the pan on the foil sling and lower it into the pressure cooker. Fold the foil sling down so that it does not interfere with closing the lid
10. Place the lid on the pressure cooker and using the menu dial, select the “Cake” function
11. Using the +/- buttons, adjust the time to 50 minutes
12. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
13. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
14. Let the pressure cooker naturally release on its own for 10 minutes
15. Press the pressure release button to get rid of any excess pressure and then open the lid
16. Remove the cheesecake and check to see if the middle has set. If not, cook for an additional 5 minutes
17. Remove the pan and place on a wire rack to cool
18. Remove the foil and refrigerate the cheesecake covered in plastic wrap for at least 4 hours
19. Enjoy!