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Ingredients
- Crust
1 cup crushed chocolate cookies or chocolate graham crackers OR regular graham crackers, depending on the cheesecake toppings
3 tablespoons butter, melted
1 tablespoon sugar
- Cheesecake
16 ounces cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream, room temperature
1 tablespoon flour
2 teaspoons vanilla extract
a pinch of salt
2 large eggs, room temperature
Directions
- Prepare the pan: spray 7″ springform pan with cooking spray, then line with parchment paper circle and line sides with 3 1/2 inch parchment paper strips. Spray again with cooking spray.
- Make the crust: mix the crushed cookies, melted butter, and 1 tablespoon of sugar until combined. Bake at 350 for 10 minutes, until fragrant and just set. Remove from oven to cool.
- Make the cheesecake filling: beat the cream cheese and sugar until well mixed. Add the sour cream, vanilla extract, flour, and salt. Mix until smooth and combined and no lumps remain. With the mixer on low speed, add the eggs, one at a time, until just incorporated. Finish mixing by hand t avoid over mixing.
- Pour the filling into the cooled crust. Put 1 cup of water in the bottom of a lined electric pressure cooker. Place the cheesecake on a tray with handles and place in the pressure cooker. Pressure cook on high pressure for 29 minutes, and allow a natural release for 10 minutes.
- Remove from pressure cooker. Use a paper towel to gently blot any accumulated water/moisture. Remove the parchment strips from the side of the cheesecake. Allow to cool on the counter for 1 hour. Release the springform pan. Cool completely in the refrigerator, at least 4 hours.