Pressure Cooker Very Vanilla Cheesecake

• 1 cup water
• 3/4 cup graham cracker crumbs
• 1 tablespoon plus 2/3 cup sugar, divided
• 1/4 teaspoon ground cinnamon
• 2-1/2 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 to 3 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 4 ounces white baking chocolate, chopped
• 3 tablespoons heavy whipping cream
• Sliced fresh strawberries or raspberries, optional

1. Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
2. Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
3. In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
4. Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center.
5. Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
6. For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

water, graham cracker crumbs, sugar, ground cinnamon, butter, cream cheese, vanilla, eggs, white baking chocolate, heavy whipping cream, fresh strawberries

Taken from www.tasteofhome.com/recipes/pressure-cooker-very-vanilla-cheesecake/ (may not work)