Chocolate Cheesecake

Serves: 8. Fold 2 feet of aluminum foil twice lengthwise to create a strip for moving cheesecake to and from 6-quart pressure cooker. Set aside. Cover outside of 8-inch springform pan with 1 large sheet of heavy-duty aluminum foil so no water can seep in. Liberally butter pan and sprinkle with cookie crumbs, tilting and shaking pan to coat bottom and side. Set aside. In food processor fitted with chopping blade, process cream cheese, sugar, and flour until smooth -- about 15 seconds. Add eggs, sour cream, and melted chocolate and process until combined -- 5 to 10 seconds. Pour into prepared pan. Cover with buttered aluminum foil so that foil fits tightly around side but allows some room on top for cheesecake to expand. Set trivet or rack on bottom of cooker. Pour in 2 1/2 cups water. Center springform pan on foil strip and gently lower into cooker. Loosely fold ends of foil strip over pan. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 20 minutes. Turn off heat and let pressure drop naturally for 10 minutes. Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. Let cheesecake cool a few minutes before removing from cooker. With aid of foil strip, lift cheesecake onto wire rack and remove all foil. Cool cheesecake to room temperature. Refrigerate overnight for best flavor. Before serving, release and remove side of springform pan. Place cheesecake on serving plate. Arrange strawberries on top of cake, brush strawberries with melted jelly, and surround cheesecake with mint sprigs, if desired.