Step 1

Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.

Step 2

In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.

Step 3

In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in vanilla and add eggs one at a time just until blended. Don’t over mix!

Step 4

Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.

Step 5

Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.

Step 6

Lock the lid in place. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 7

Check the cheesecake to see if the middle is set with an instant read thermometer, between 140 to 150°F., or using the jiggle test. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release.

Step 8

When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.

Step 9

Use the corner of a paper towel to soak up any water on top of the cheesecake.

Step 10

When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 11

Refrigerate until ready to serve.

Step 12

Serve plain or topped with your choice of whipped cream, fresh fruit, berry compote, or a chocolate drizzle.