Pressure Cooker made Chocolate Cheese Cake with Crumb Crust

Crumb Crust -
Mix together into bowl:
2/3 cup wheat germ
1/3 cup splenda
1/8 teaspoon cinnamon*
1 tbsp softened butter

Spray inside of a 7 inch diameter cake pan with non-stick spray. Spread mixture into bottom of cake pan, pressing down firmly. Set aside.

Cheese cake filling -
Mix together:
2 8oz blocks cream cheese
3 eggs
1 tsp vanilla
1/3 cup cocoa
1 piece unsweetended bakers chocolate melted
3/4 cup spenda

Pour filling into cake pan over Crumb Crust.

Place cake pan on a trivet over 1.5 cups water in pressure cooker (4qt or larger). Bring to HIGH pressure and cook for 20 minutes. Turn off heat and let pressure decline naturally. When pressure is released, remove pan from pressure cooker. Cover cake pan with foil and place into refrigerator. Let chill overnight.

Serve. Depending on serving slice desired, can serve 4-6.

Optional: dollup serving slice with a scoop of whipped cream and drizzle sugar-free chocolate syrup on top.

*We were completely taken by suprise at how similar tasting the Wheat Germ crust was to traditional graham cracker crust, but with far fewer carbs. The cinnamon made all the difference.