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1
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.
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2
Using an electric mixer set on low speed, beat the cream cheese and 1 cup peanut butter in a medium bowl until combined.
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3
Add confectioners' sugar, brown sugar, and cornstarch.
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4
Beat in the eggs, one at a time.
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5
Add the sour cream and vanilla and beat until incorporated.
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6
Add the melted chocolate and mix well.
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7
Prepare the cake: Pour the batter into the prepared pan and spread evenly.
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8
Place two sheets of paper toweling across the top of the pan and cover with 1 sheet of foil.
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9
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.
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10
Cook the cake: Place the pressure cooker's trivet accessory in the bottom of the pan and add 2 cups water.
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11
Using the foil handle, lower the cake pan into the pressure cooker.
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12
Seal the pressure cooker lid and bring the cooker to high pressure.
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13
Reduce heat just enough to maintain high pressure and cook for 22 minutes.
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14
Quick-release the pressure and carefully remove lid.
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15
Remove cake pan and place on a wire rack to cool completely.
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16
Refrigerate overnight.
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17
Top the cake: Combine the peanuts, chocolate wafers, melted butter, and salt in a small bowl; set aside.
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18
Spread the melted 3 tablespoons peanut butter on top of cake and top with peanut and chocolate-wafer mixture.
