• ¾ cup of graham crackers (about 6 sheets) or any crispy cookie crumbs
• 2 teaspoons sugar
• 2 tablespoons butter, melted

• 16 oz cream cheese, room temperature
• ½ cup sugar
• 1 teaspoon flour (optional – makes a more dense filling)
• ½ teaspoon vanilla extract
• ½ teaspoon orange peel, grated
• ½ teaspoon lemon peel, grated
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• ¼ cup whipping/heavy cream

• ½ cup sour cream
• 2 teaspoons sugar

Directions:

1. Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.  Optionally you can put the crackers in a storage bag and use a rolling pin to crush them.
2. Melt butter in microwave and add to graham cracker mixture. Pulse (or mix) until just combined.
3. Pour cookie mixture into bottom of greased cheesecake pan (6-inch or 7-inch work best) and press the mixture firmly into the bottom of the pan and one inch up along the sides.
4. Place pan with crust into freezer for 15 minutes.

1. Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
2. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
3. Hand blend in cream thoroughly.
4. Pour filling into the pan, on top of the graham cracker crust.

1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
3. Place cheesecake into pressure cooker using a sling.
4. Lock on lid and close pressure valve.
5. Cook at High Pressure for 35 minutes. Allow a 15 minute natural release and the quick release to be sure all pressure has been released.
6. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
7. The center will be a bit jiggly, but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

1. Mix together the sour cream and sugar and then spread on the hot cheesecake.
2. Let cool on wire rack for one hour.
3. Lightly cover and place in refrigerator overnight.

Tips
If you use a 7 inch pan, cut the cooking time to 30 minutes.

For Single Serving Jar Cheesecake
8 oz Glass Jar – cook 7 minutes
4 oz Glass Jar – cook 4 minutes
15 minute Natural Pressure Release