FOR THE CRUST
6 graham crackers, finely crushed
2 tablespoons butter, melted
½ teaspoon cinnamon, optional
FOR THE CHEESECAKE
16 ounces cream cheese, softened at room temperature for at least 2 hours
2 large eggs + 1 egg yolk, at room temperature
1 teaspoon vanilla
2/3 cup sugar
FOR THE TWO-TONE TOPPING
1 1/4 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla
Prepare a 7-inch springform pan by coating it with nonstick baking spray with flour. Line with parchment paper if desired. In a small bowl, combine the graham cracker crumbs, butter, and cinnamon (if using). Use a tamper or round glass to press the crumbs firmly in the bottom of the pan and, if desired, 1-inch up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl, beat the cream cheese at medium speed until fluffy, about 1 to 2 minutes. Mix in eggs and egg yolk one at a time just until blended. Add vanilla and sugar and beat until just blended. Be careful not to over mix! Pour batter the on top of the crust. Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the filled, uncovered pan on a sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 22 minutes.
While the cheesecake is cooking, prepare the topping. In a medium bowl, mix sour cream, sugar, and vanilla, and stir until well combined. Set aside.
When cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Use the sling to remove the cheesecake from the pressure cooking pot and place on a wire rack. Check the cheesecake to see if the edges are set and the middle is a little jiggly. (The middle should read 140 to 150°F on an instant-read food thermometer.)
Use the corner of a paper towel to soak up any water that may have condensed on top of the cheesecake. Let stand for 5 minutes on the wire rack.
After 5 minutes, drop even spoonfuls of the sour cream topping around edge of cheesecake. Use an offset spatula or a spoon to gently spread the topping evenly over the center. Cover the pan tightly with aluminum foil.
Use the sling to return the cheesecake to the pressure cooking pot. Lock lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a quick pressure release.
Use the foil sling to remove the springform pan to a wire rack to cool. Remove the foil covering and use the corner of a paper towel to soak up any water that may have condensed on top of the cheesecake.
When cheesecake is cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Prep Time 15 minutes
Cook Time 22 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes
NOTES
If you want to maintain more of a contrast between the cheesecake and the sour cream topping, use traditional vanilla in the cheesecake and a clear imitation vanilla in the sour cream filling. You can find the clear vanilla in specialty baking stores and many craft stores.