Process biscuits into crumbs.
Add melted butter and combine.
Press into the base of a lined 7 inch springform pan.
Put in freezer.
Mix together cocoa and sugar, add cream cheese and blend or process until smooth.
Combine cream and chocolate chips in a separate, microwave safe bowl.
Microwave for 30 seconds and then stir or whisk until smooth - microwave a further 10 seconds if chocolate has not fully melted.
Allow to cool for a few minutes.
Add chocolate/cream mixture to the cream cheese mixture and beat/blend until combined.
Add in eggs, one at a time.
Add vanilla and blend/mix until combined.
Pour filling mixture into prepared base/springform pan.
Cover the cheesecake with foil.
Add 1 ½ cups of water and a trivet to the base of the cooker and then use a sling or strap to gently lower the cheesecake into position on the trivet.
Cook for 40 minutes at high pressure.
Once cooked and the pressure has been released, remove the cheesecake from the cooker and allow it to cool to room temperature.
Once cool enough, refrigerate the cheesecake overnight or for at least 6 hours.
Remove from the pan and enjoy!
