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Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
Crush the cookies in a Ziploc bag into fine crumbs. Add the butter and toss until well combined. Use your fingers or the bottom of a drinking glass and press crumbs evenly/firmly into the bottom and half way up the sides of a 7-inch springform pan. Put the pan in the freezer until ready to use.
In a large mixing bowl, mix the cream cheese and sugar until smooth. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. Add in eggs one at a time and mix just until combined. Do not overwork the batter.
Pour batter into the springform pan on top of the crust.
Pour 1 cup of water into the pressure cooker pot and place the trivet in the bottom. Carefully center the filled pan on your foil sling and lower the pan onto the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Select High Pressure a 15 minute cook time for a soft and creamy cheesecake or a 25 minute cook time for a more firm, dense cheesecake. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Remove the pan to a wire rack to cool. If there is a little water on top, blot it gently with a paper towel. When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.