This is a reverse marble cake: The chocolate is dominant and the vanilla batter is swirled through the chocolate.

SERVES 6

INGREDIENTS

CRUST:

• 2 tablespoons unsalted butter, melted
• ½ cup chocolate wafer crumbs
• 1 tablespoon sugar

CHEESECAKE FILLING:

• 2 ounces semisweet chocolate
• Two 8-ounce packages cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 cups water

INSTRUCTIONS

1. To make the crust: Line the bottom and sides of a 7-inch springform pan with aluminum foil, pressing it down into the bottom. Coat the aluminum foil with nonstick cooking spray.
2. In a small bowl, combine the melted butter, chocolate wafer crumbs, and sugar. Pat the mixture into the bottom of the prepared pan.
3. Make a sling for the springform pan and place the pan in the center of the sling.
4. To make the filling: In a small glass bowl, melt the chocolate in the microwave on high power for 1 minute. Stir to melt the chocolate and set it aside to cool.
5. In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth.
6. Beat in the eggs, one at a time, and then add the vanilla bean paste or vanilla extract. Beat the mixture until smooth.
7. Transfer ½ cup of the batter to a small bowl and set it aside.
8. Beat the melted chocolate into the remaining batter.
9. Transfer the chocolate batter to the prepared springform pan, smoothing the top.
10. Dollop the reserved vanilla batter over the top of the cheesecake and cut through the batter with an offset spatula to marble it.
11. Tightly cover the cheesecake with aluminum foil.
12. Pour the water into the pressure cooker and place the trivet in the bottom.
13. Use the sling to lower the cheesecake into the pressure cooker and fold the ends over the pan, ensuring they don’t rest on the cheesecake.
14. Lock the lid in place and cook at high pressure for 15 minutes.
15. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
16. Use the sling to lift the cheesecake out of the pot.
17. Remove the foil from the top and blot any excess water that may have accumulated on top of the cheesecake.
18. Cool the cheesecake on a rack.
19. Remove the sides of the pan and peel the foil off the sides of the cheesecake.
20. Slide a cake spatula under the cheesecake and transfer it to a serving platter.
21. Cover with plastic wrap and refrigerate for at least 6 hours or up to 3 days before serving.
22. Bring the cheesecake to room temperature before serving.