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Thank you emazingrace and Miss Vickie. I am finally back to a real computer and keyboard having typed all of the previous posts in this thread on my cell phone. I was away for the weekend and made the cheesecakes while visiting friends out of state.
The cheesecake was not to the point of being wobbly after 20 minutes. It was still in its "pouring" state just as it was when I poured it into the springform pan with the only difference being lots of air bubbles due to the heat. I have cooked several cheesecakes before with no problems, but they were from different pressure cooker cookbooks (interestingly I have close to 30 pressure cooker cookbooks!). The cream cheese was the regular type. It was not low fat. The only thing different from my other cheesecakes in the past was the brand. I always used Philadelphia brand before, but in North Georgia (Blue Ridge) the grocery store did not have that brand. I used a brand called Laura Lynn. I was careful to measure out the 11 ounces going by the markings on the package. All of the ingredients were very fresh since they were all bought on the same day that made the cheesecakes. The eggs were large and they had no appearance of being old. The two batches were made independently - one after the other. The only reason that I decided to chill the 2nd batch was due to the problems I had with the first cheesecake. It was already approaching midnight and I was just too tired to battle a 2nd one. I was not totally comfortable cooking with it while it was cold from refrigeration, but at that point figured I had nothing to lose. I knew a cold mix would affect cooking time, so that - along with knowing what happened on the first cheesecake - is what motivated me to double the cooking time to 40 minutes for the 2nd cheesecake. I was in uncharted waters, but did not know what else to do at the time.
As far as the correct heat and timing goes I am very meticulous about that. I have the timer ready to go and when the 2nd row of red dashed lines appear on my KR Top Model PC I start the timer. I never leave the kitchen while it cooks. I watch the red dashed lines like a hawk being careful not to let it deviate. I use the Natural Release method as intended. When the timer beeps I simply move it to an unused section of the stove top and let it drop on its own. I do not vent it manually or anything like that. I do use a metal pan. I use 7 inch springform pans that are made of aluminum. I had to get them from Amazon, since they were not available in that size in local stores. The trivet plate that came with my KR is at the most 1/4 inch in height. The Fagor wire rack has feet on it that are about 1 inch in height. So using the two together means that the springform pan sits roughly 1.25 inches above the bottom of the PC. With 2 cups of water in the PC the water line is roughly 1/8 of an inch above the KR trivet plate. That would put the bottom of the springform pan roughly 7/8 of an inch above the waterline if I used it alone and not with the wire rack. I like the Fagor wire rack, because it has foldable handles that give you something to lift with and thereby negating the need for the foil helper handles. So if I avoided the wire rack that would mean that the springform pan would barely be sitting in water if I used only the trivet plate.

As I type this my brain just did a recall that may be telling. I have had a couple of occasions where a couple of cheesecakes seemed undercooked. These were Fudgy Peanut Butter cheesecakes from a different book. Maybe the tall feet on the wire rack is the culprit. On the other hand the Peach Amaretto cheesecake recipe in the KR book that came with the PC comes out beautifully every time. The wire rack came as part of a dessert kit and cheesecakes are part of its intended use, so I am not sure either way.

Thanks emazingrace. I can try it with just the rack and not the trivet plate.
I just noticed that I did not type correctly in my last post. I typed "That would put the bottom of the springform pan roughly 7/8 of an inch above the waterline if I used it alone and not with the wire rack."

What I should have said is "That would put the bottom of the springform pan roughly 7/8 of an inch above the waterline if I used the wire rack along with the trivet plate. This assumes that there is essentialy no displacement of water by the trivet plate."

What I need to do now is see how much water the trivet plate displaces and causes the water line to rise. More importantly I will simply put two cups of water in the PC and then put in the wire rack and measure how far the wire rack surface is from the water line. In any case it seems like the distance difference will be negligible in terms of distance from waterline to bottom of the springform pan regardless of whether or not I use the trivet and rack or just the rack. The trivet plate may also be shielding some of the heat from the bottom of the springform pan though, so maybe that alone should be reason enough not to use it. I will experiment and see what happens.

I am at my wit's end on this one. I tried to make this cheesecake once again - this time in my own kitchen (the previous two attempts were in the Blue Ridge Mountains of Georgia). This time I used Ovaltine Chocolate Malt Mix. I followed the directions to the letter - triple checking along the way. I made sure I had fresh ingredients. I sealed the foil tightly around the springform pan. I pressure cooked at 15 psi for 20 minutes (starting the timer only when pressure was achieved). I used the natural release method without cheating. I removed the springform pan from the pressure cooker and then removed the foil. Once again the middle was uncooked. Overall not as bad as it did on the first two attempts previously mentioned, but nonetheless not fully cooked. Thinking that it may need time to cool and harden I let it sit for an hour and a half. The middle was still uncooked, so I foiled it up again and returned it to the PC. Once it reached 15 psi I started the timer and cooked it at pressure for 7 minutes. After the natural release method I removed the foil and the center was still uncooked. I let it sit for a little bit and foiled it once again. I repeated the pressure cooking again - this time for 14 minutes. After the natural release method and removing the foil the center was still uncooked. I gave it one more college try and foiled it up yet again. This time I decided NOT to use the Wolfgang Puck dessert insert set's rack holder. I brought the PC up to pressure and cooked it for 7 minutes at 15 psi. The natural release method was once again used. The foil was removed and... you guessed it - the center was still uncooked. I took a couple of photos after the 4th attempt to cook this cheesecake. One photo shows the cheesecake and my batter-dipped finger shortly after the 4th attempt (after a combined 48 minutes of cooking at pressure) as well as the rack holder that was used in 3 of the 4 cooking attempts. You can see the photos here:

http://www.ucfpics.com/IMG_0230.JPG

http://www.ucfpics.com/IMG_0231.JPG

As I mentioned in another post in this thread I have had similar (but not as bad) troubles before with a Fudgy Peanut Butter Cheesecake from another cookbook. As a matter of fact the only cheesecake that has been tried and true for me is the Peach Amaretto Cheesecake whose recipe is in the Kuhn Rikon book that came with my PC. At this point I am tempted to set up my camcorder and tripod so that I can record the entire process. I can then burn it to a DVD and mail it to you to see if you can see something wrong here. I do not mean to monopolize your time though and only offer that as a possible game plan.
It is hard to believe that after more than doubling the cooking time that the center would still be uncooked. I realize though that cooking it in 4 iterations with cooldowns in between could be part of the reason subsequent attempts did not work. Maybe the cooked outer diameter of the cheesecake acts as an insulator to the heat trying to get to the center.

Thank you emazingrace. I thought about the gasket before, but I take meticulous care of it. I wash it every time, but I am always careful not to stretch it when washing or drying it. My pressure cooker is a Kuhn Rikon Top Model and as they say are the Rolls Royce of pressure cookers (I have read that in reviews anyway). It is less than a year old and has probably been used less than 20 times. I watch it very closely when I use it and no steam is escaping around the gasket. It really should not matter that much anyway even if it did leak around the gasket so long as the pressure indicator indicates correctly. When you compare it to a jiggle top pressure cooker that is continuously letting off a fair amount of steam - much, much more than a leaking gasket would let off. I know my gasket is sound though. The only thing I can think of is that it is possible that my pressure regulator is inaccurate - meaning that when it shows the 2 rows of red dashed lines it may be doing it at a lower pressure than what it should be doing. I bought my girlfriend the same pressure cooker and also got the same one for her mother. I will try the lid from one of theirs and see what happens.
As far as abnormal times coming to pressure and maintaining it I would say that it is working great in that respect.
I was also wondering if the recipe for this cheesecake is 100% correct. I am sure it is, but sometimes typos happen.

The recipe is the Chocolate Malt Cheesecake on page 416. I am sure it is right, but wanting to eliminate all possibilities.

It is interesting though, because earlier in this thread there was some concern about the combination of a wire rack and a trivet in terms of making the cheesecake too far from the heat source. There is another thread though talking about putting two cheesecakes in one pressure cooker using the tiered method. I would think that stacking cheesecakes would be far more susceptible to "distance from heat issues" though.