• Preheat oven to 325 degrees Fahrenheit for oven version of this recipe. Grease a 7-inch leak-proof cheesecake pan (for Instant Pot version) or 9-inch leak-proof cheesecake pan if preferred for oven version (see links below) or use any shape pan your prefer for the oven (a 9" by 13" casserole dish, a traditional 9" round cake pan lined with parchment etc.); but a leak-proof cheesecake pan is best for presentation. (If you use the 7-inch, you'll have batter left over, with which I make 2-3 black bottom cupcakes!)
• Make Cream Cheese Filling (recipe instructions below).
• In a medium sized bowl, sift together the dry ingredients: cocoa powder, cassava flour, baking soda and sea salt. Set aside.
• In a large bowl, using a hand mixer, blend together the wet ingredients. Alternatively, combine them in a blender or briskly by hand.
• Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until completely combined. Do not over-mix. Pour into the greased pan.
• Using 2/3 of the mixture, ladle large dollops of the cheese filling (recipe instructions below) around the surface of the cake. Use a spoon to push down 1-2 inches on each dollop, so the filling goes into the center of the chocolate batter. Use a spatula to scrape the remaining cheese batter over the surface of the cake; and spread it out evenly, not all the way to the edges, leaving about 1/2 an inch of chocolate batter showing around the circumference of the pan.

Cream Cheese Filling

• Place all filling ingredients into blender or medium sized mixing bowl. Blend on low speed, or use hand beaters to combine until thoroughly mixed and creamy, about 25 seconds. Set aside until above recipe calls for filling.

Chocolate Cake (Oven Instructions) — See Instant Pot Instructions below.

• Bake for about 45 minutes in preheated oven until the edges are puffed and the center is slightly puffed and golden and beginning to look dried out on the top with very little jiggle if you shake the pan side to side. Cooking times will vary slightly based on the size of the pan and the depth of the cake; check cake(s) after 25 minutes if you're using the batter divided between two pans (see Recipes Notes for this idea).
• Allow to cool. Using a wooden knife, unclasp the outer ring of the pan and slide the knife around its circumference. Remove pan's sides. Use wooden knife again, if needed, to release the base of the cake from the pan base. Transfer cake to serving plate. Sift remaining cocoa over its surface until cream cheese is completely or partially covered, whatever looks prettiest to you. Refrigerate until ready to serve.

Instant Pot Instructions

• Place trivet/steam rack in the bottom of the Instant Pot insert, and add 2 cups of water. Place covered cheesecake pan on the steam rack. (To cover cake: Cover the pan with tin foil over parchment paper; or use parchment paper and place a small salad plate over the paper [to keep it down and somewhat dry during cooking].)
• Make sure rubber ring is fitted inside lid, place lid on Instant Pot and seal steam vent. Manually set the time to 35 minutes on "high" pressure using “+” button. When timer goes off, allow 10 minutes of natural pressure release.
• Then cover steam vent with dish towel (and/or use Steam Boss accessory [link below in Recipe Notes]), quick release the remaining pressure and carefully remove pan from Instant Pot to cooling rack.
• Allow cake to fully cool, about 4 hours. Open springform pan while using wooden knife to loosen cake’s sides from pan, if necessary. It should actually come away from the sides really easily.
  
• Top with dusted cocoa powder or Chocolate Ganache. See Ganache link below in Recipe Notes.