1. Place the base ingredients in a food processor, and pulse for 10 seconds until finely crumbed.
  2. Divide the crumbed mixture into the bottom of your 2 cake tins and press for an even surface, then place into the fridge for a few minutes for the butter to harden.
  3. Using the food processor, combine cream cheese , peanut butter, sugar, cocoa powder and pure cream. Turn on food processor for 15 seconds to combine ingredients.  Add eggs, one at a time, and blend for 20 seconds until smooth.
  4. Pour mixture into the cake tins, leaving a 1cm gap from the top lip to stop it from over flowing during cooking.
  5. Place trivet in the bottom of the pressure cooker bowl, and set a cheese cake  tin on the trivet. Fill  the pressure cooker bowl with 2 cups of water. The water will sit around the cake tin.
  6. Securely place and seal the lid onto the pressure cooker. Select the  ‘WHITE RICE’ setting and increase the timer to 17 minutes and press ‘START/CANCEL’ button. Allow to cook. (For the manual Kambrook Pressure Cooker, set the timer to approximately 17 minutes). 
  7. Allow to cook until the timer has counted down. Release the pressure from the pressure cooker by turning the pressure release valve to the right. Carefully remove lid and remove the cheese cake.
  8. Allow to cool for 15 minutes before removing from the tin.
  9. For the topping, heat the cream in a small pot. Once it is boiling, remove from the heat and add the chocolate. Stir and
  10. pour on top of the cooled cheese cake.
  11. Place in the fridge for a few minutes to set, then serve.