Add 2 cups of water and trivet inside pot.

Take a 2 foot long piece of aluminum foil, fold length wise to make a 4 layer sling, set aside.

Add warm water to a bowl, place a smaller stainless steel bowl on top of warm water and add 8 oz chocolate to stainless bowl to melt. CAUTION: Do NOT allow water to contact the chocolate.

Make your crust by adding butter to cookie or graham crumbs in a separate bowl. Pour crust mix into spring pan, push down and make an even layer allowing some crumbs to go up the side of the pan. Place pan in freezer.

Combine cream cheese with brown sugar and granulated sugar using a blender. Once well combined add eggs to mix one at a time making sure each is well blended before adding the next.

Add melted chocolate, sour cream, vanilla to cream cheese blend and mix on high, blending until creamy.

Pour filling into crust and smooth out evenly with spatula.

Gently place pan on the middle of sling, move over to your pot and lower the pan and sling into the pot. Fold an excess aluminum to assure pot can get a proper seal but make sure to avoid contact with cheesecake. Secure lid, close valve, cook for 25 minutes. (Use Beans or Meat setting and add 10 minutes.)

Once pot beeps do a quick release for the pressure. Open lid once pressure is released, untuck aluminum, lift pan with aluminum sling and cool on counter for 1 hour.

After an hour move to fridge and chill 4 to 5 hours or over night.

Making the Gnache:

Cut up chocolate and combine with heavy cream in a pot over low heat. Stir constantly to prevent burning and once it's well blended remove from the heat, very slightly cool, top your cheesecake!