Preheat the oven to 350 degrees Fahrenheit. Spray a springform pan with non-stick spray and set it to the side.
Prepare the crust by mixing the graham cracker crumbs, salt and the melted butter. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown.
To prepare the filling, soften the cream cheese until it is light and fluffy using a stand mixer. Add the sugar and flour, and mix for another two minutes until combined. Make sure you scrape the sides of the bowl.
Add in the melted chocolate, the whipping cream, and vanilla extract. Mix until combined, and make sure there are no lumps.
Finally, add the eggs and make sure they are fully incorporated. It is very important to not overmix.
Add the filling to the crust and tap the mold a bit so that the cream cheese settles evenly over the crust without bubbles. Cover with aluminum foil.
Make a sling with aluminum foil that goes past one side to the other of your pan. Make sure it is long enough that you can hold the pan grabbing both sides of the sling. This will help you remove the pan from the IP.
Add 1 cup of water to your inner pot inside your IP. Place your steam rack inside and place your pan on top of your rack. Close and lock your lid. Cook on high pressure for 45 minutes and let it release naturally.
Let it cool down until it is at room temperature and place in the refrigerator for at least 4 hours, preferably overnight.
In the meantime you can prepare the sauce (below). Once the cheesecake is done, remove it from the pan and pour the sauce over the cheesecake.
Top with additional berries and serve. Enjoy!
For the sauce:
Heat a medium-sized saucepan over medium heat. Add the berries, water, and sweetener. Make sure the water barely covers the berries.
Let the mixture come to a slow boil, stirring almost continuously until it thickens. Use a potato masher or fork to break up the berries.
If you don't want a berry texture you may blend it before using. If you want pieces of berries do not blend.
If you want to try it blended, blend until the mixture is smooth and puréed.
Pour the purée through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted.
Make sure you let it cool before you pour it over the cheesecake.