Chocolate Peanut Cheesecake

1/4 cup(s) turbinado (coarse) sugar

1 package(s) (8-ounce) cream cheese, softened
1 cup(s) creamy peanut butter, slightly warmed
3 tablespoon(s) creamy peanut butter
1/2 cup(s) confectioners' sugar, sifted
1/4 cup(s) light brown sugar
2 tablespoon(s) cornstarch
3 large eggs
1/4 cup(s) sour cream
1 teaspoon(s) vanilla
8 ounce(s) quality bittersweet chocolate, melted
2/3 cup(s) chopped toasted peanuts
4 1/2 ounce(s) chocolate wafers, crushed
1/4 cup(s) butter, melted
1/8 teaspoon(s) salt

Directions
Make the batter: Lightly butter a 7-inch springform pan, coat it with
the turbinado sugar, and tightly wrap the outer bottom and
sides of the pan with foil to prevent water seepage; set aside.
Using an electric mixer set on low speed, beat the cream
cheese and 1 cup peanut butter in a medium bowl until
combined. Add confectioners' sugar, brown sugar, and
cornstarch. Beat in the eggs, one at a time. Add the sour cream
and vanilla and beat until incorporated. Add the melted
chocolate and mix well.

Prepare the cake: Pour the batter into the prepared pan and
 spread evenly. Place two sheets of paper toweling across the
top of the pan and cover with 1 sheet of foil. Create a foil
handle by scrunching a 32-inch-long piece of foil and place it
under pan, then bring up each side to create the handle.

Cook the cake: Place the pressure cooker's trivet accessory in the
bottom of the pan and add 2 cups water. Using the foil handle,
lower the cake pan into the pressure cooker. Seal the pressure
cooker lid and bring the cooker to high pressure. Reduce heat
just enough to maintain high pressure and cook for 22 minutes.
Quick-release the pressure and carefully remove lid. Remove
cake pan and place on a wire rack to cool completely.
Refrigerate overnight.

Top the cake: Combine the peanuts, chocolate wafers, melted

butter, and salt in a small bowl; set aside. Spread the melted 3
tablespoons peanut butter on top of cake and top with peanut and
chocolate-wafer mixture.
CHOCOLATE PUDDING
Mix the cornstarch with 1/4 cup of the milk until smooth in a small bowl and
set aside.
2
Mix sugar, cocoa, and 1/4 cup of the milk until smooth in a pot.
3
Add the rest of the milk and the cornstarch mixture to the pot.
4
Heat over medium heat, stirring, until the mixture comes to a boil.
5
Boil for one minute.
6
Remove from heat and add vanilla.
7
Ladle pudding into four small serving bowls and chill in refrigerator until
set, about two hours.