16oz (450g) block-style, full-fat cream cheese, at room temperature

³⁄₄ cup erythritol and oligosaccharide blend granular sweetener

¹⁄₂ cup no-sugar-added creamy peanut butter

2 tbsp full-fat sour cream

1 tsp vanilla extract

2 large eggs, at room temperature

1 egg yolk, at room temperature

FOR THE CHOCOLATE GANACHE

3oz (85g) unsweetened baking chocolate

¹⁄₃ cup erythritol and oligosaccharide blend confectioner’s powdered sweetener

¹⁄₃ cup heavy cream

¹⁄₂ tsp vanilla extract

1 Place a sheet of aluminum foil on a flat surface. Place a 7-inch (17.5cm) springform pan on the foil and tightly wrap the foil up and around the sides of the pan. Spray the inside of the pan with nonstick coconut oil spray and then line the inside bottom and sides with parchment paper.

2 Add the cream cheese and sweetener to a medium bowl. Using a stand mixer or hand mixer, beat on low until smooth and well combined. Scrape the sides with a rubber spatula. Add the peanut butter and continue mixing on low until a smooth consistency is achieved. Add the sour cream and vanilla and beat until smooth. Scrape the sides with a rubber spatula. Add the eggs and egg yolk and continue mixing on low until the ingredients are just blended.

3 Pour the batter into the prepared pan and tightly cover with aluminum foil. Add 1¹⁄₂ cups water to the inner pot. Place the pan on the steam rack and lower the rack and pan into the pot. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 55 minutes. When the cook time is complete, allow the pressure to release naturally for 18 minutes and then quick release the remaining pressure.

4 Open the lid and carefully lift the rack and pan out of the pot. Remove the foil and gently blot the top of the cheesecake with a paper towel. Allow to cool for 20 minutes and then tightly cover and place in the refrigerator for a minimum of 8 hours. When the chilling time is complete, remove from the refrigerator and carefully remove the outer ring of the pan. Transfer the cheesecake to a serving platter.

5 Bring 1 inch (2.5cm) water to a simmer in a small saucepan. Place a tempered glass bowl over the mouth of the pan (the bottom of the bowl should not touch the water). Add the chocolate and heavy cream and heat until the chocolate is melted, stirring continuously. Remove the pan from the heat and stir in the vanilla. Carefully remove the bowl from the pan.

6 Starting at the outer edges of the cheesecake, pour the chocolate sauce over the cheesecake and continue toward the center. Cut into 8 equal-sized wedges. Serve promptly.

tip Use only block-style cream cheese for this recipe and not the whipped variety.