A rich and delicious dessert made in the Crock-Pot® Express XL Pressure Multicooker.

Ingredients

• 250g chocolate biscuits
• 100g butter, melted
• 1kg cream cheese, softened
• 2 cups caster sugar
• 200g dark chocolate, melted
• 4 eggs

Method

1. Prepare a strip of foil roughly 45cm in length, fold this twice lengthways, this will make a sling which will enable you to remove the hot cheesecake once cooked.
2. Line the base of a 22cm spring-form non-stick pan.
3. Place biscuits in a food processor and process until a crumb consistency, add butter and pulse until well combined.
4. Spread crumb mixture into the base of the lined cake pan, press evenly and firmly over the base of the pan, refrigerate.
5. Mix cream cheese and sugar in a bowl until well combined.
6. Pour the melted chocolate into the cream cheese mixture and whip until well combined, add eggs, one at a time and whip until just combined, do not over mix.
7. Pour the mixture onto the biscuit base.
8. Place the steaming rack and 1 cup water into the Crock-Pot® Express XL Pressure Multicooker.
9. Place the cake pan in the middle of the aluminium foil sling, and carefully lift the pan by the foil strip and lower onto the steaming rack. Ensure the foil strip is clear of the lid fastening.
10. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press DESSERT and set the time for 25 minutes. Press START/STOP.
11. Once cooking is complete and the pressure is released, remove the baked cheesecake carefully from the unit using the foil sling to lift out the tin.
12. Place onto a wire rack to cool. When completely cool, remove from the tin, peel the parchment from the base and refrigerate 2 hours.
13. Garnish with grate chocolate, fresh raspberries and blueberries.