1. Prepare a 7.5 inch springform pan with non-stick cooking spray.

2. Stir together the almond flour, cocoa, monkfruit and melted butter for the crust. Press into the springform pan. Place in the oven for 10 minutes while the batter is prepared.

3. Place trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.

4. Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage.

5. In a medium bowl, beat cream cheese until soft and creamy. Add the cocoa and sweeteners, continue beating until fluffy, about 2 minutes.

6. Add the eggs, one at a time, heavy cream, and vanilla and beat just until combined.

7. Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.

8. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 30 minutes.

9. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

10. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Whipped Topping

1. Microwave heavy cream until steaming, and pour over the chocolate.

2. Stir until the chocolate is melted and blended with the heavy cream.

3. Stir in the vanilla and sweetener. Cool to room temperature.

4. Then, whip with a whisk or mini whipper until it thickens. Pour over cheesecake.

5. Refrigerate overnight.