Sitting here in my upstairs craft room listening to the rain and wind beat upon the window. This rain and wind has been going on for over 24 hours. It's only a tropical storm, just under typhoon strength. Nothing to fear. Even if it were typhoon strength winds. Our home is constructed of concrete and has stood for over 50 years worth of typhoons. So, we hang out inside. Watching TV, cooking, playing games, cruising the internet and ever so often we look out the window, just to see if there is any change. Of course there's no change. the storm will move off slowly and then, when it's moved on, the sky will be clear and the sun will shine.

In the mean time I have decided that a pot of beans would be good. So, I set out to get that started. Then, I decided that I really would like to try and make a chocolate mousse cheesecake that I saw on Allrecipes.com the other day. This one is different. You cook it in a pressure cooker. The reviews are slim. I think it's an idea worth trying. Of course I can't leave anything alone. Partially due to my aversion to wheat gluten and partially due to the fact of that's just the way I am.

INGREDIENTS:

1 cup ground almonds 2 Tablespoons butter 4 packets splenda 8 (1 ounce) squares semisweet chocolate 1 tablespoon butter 2 (8 ounce) packages cream cheese, softened 1 cup heavy whipping cream

1 teaspoon vanilla extract 2/3 cup splenda 2 eggs, beaten 1 1/2 tablespoons unsweetened cocoa powder 1 1/2 cups water

DIRECTIONS:

1.	Grease an 8 inch springform pan that will fit inside the pressure cooker. Mix ground almonds, 4 packets of splenda and butter together with food processor or pastry blender. Sprinkle on the bottom of springform pan, pressing gently. Bake in 350 degree oven for 10 minutes.
2.	Melt chocolate and butter together and set aside.
3.	With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Add cream, vanilla extract, splenda, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Cover entire pan with aluminum foil.
4.	Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal cooker. Bring up to 15 pounds (high) pressure. Reduce heat to stabilize pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
5.	Remove cheesecake from pan, and refrigerate for 8 hours before serving. Currently this stuff is sitting in the pressure cooker cooling off. Here is what it looks like.