Preheat oven to 350 degrees.
Crust:
In a medium sized bowl, combine graham cracker crumbs, sugar and
buler.
Mix well and place in bolom and sides of 7” spring form cake pan.
Make sure to press against sides and bolom of pan. Place into oven
and bake for 8 minutes.
Filling:
Prepare filling by bea@ng cream cheese. Mix in sugar and vanilla while
bea@ng un@l well blended.
Add in eggs and combine. Pour mixture into prepared crust. Wrap cake
pan @ghtly with aluminum foil.
Pour ½ cup water into pressure cooker. Place cake pan into pressure
cooker and secure lid. Set dial to 20 minutes.
When cook @me is complete, and pressure is fully released, carefully
open lid.
Remove pan from pressure cooker and let cool to room temperature.
Refrigerate overnight.
When ready to serve, top with chocolate glaze, cherries, whipped
cream and or powdered sugar.
Chocolate glaze:
In a medium saucepan, melt buler over medium-‐low heat. Add
chocolate to buler.
Whisk in sugar, whipping cream. Cocoa powder, vanilla and salt. Whisk
un@l combined.
Cook over medium-‐low heat for 2 minutes while whisking constantly.
74