Fudgy Peanut Butter Cheesecake

1
cup peanut butter
2
(8-oz.) packages cream cheese, softened
1/2
cup firmly packed light brown sugar
1/2
cup powdered sugar, sifted
2
tablespoons cornstarch
2
large eggs
1/4
cup sour cream
1
(12-ounce) package semisweet chocolate
chips, melted
2
cups water

Whipped cream to decorate

Chocolate curls to decorate

Peanut Crust

1
cup ground toasted unsalted peanuts
1/4
cup firmly packed brown sugar
1
tablespoon unsweetened cocoa powder
3
tablespoons butter, melted

Prepare crust: Set aside. Using an electric mixer, blend peanut butter,
cheese, sugars, and cornstarch together in a bowl until smooth. Beat in
eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and
blend on low speed until thoroughly mixed. Pour batter into crust. Cover
with 2 layers of paper towels, top with foil, and crimp along edge to seal.
Pour water into pressure cooker. Insert steam basket. Prepare foil harness
out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and
lower into cooker. Loop top of harness into a handle. Secure lid. Over
high heat, develop steam to high pressure. Reduce heat to maintain
pressure and cook 22 minutes. Release pressure according to
manufacturer's directions. Remove lid. Lift pan from cooker and place on
wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with
whipped cream and chocolate curls.

Peanut Crust
Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press
into a 7-inch springform pan, covering bottom and 1 inch of sides. Note:
The unsalted peanuts are available at supermarkets.

Yield: 6 to 8 servings.