Ingredients
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1 cup Graham Cracker Crumbs
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1/2 cup 2 Tbsp Sugardivided
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2 Tbsp Buttermelted
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16 o.z. Philadelphia Cream Cheesesoftened
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1 Tbsp Cornstarch
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1/4 cup Breakstones or Knudsen Sour Cream
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2 tsp Vanilla
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2 Eggs
Directions
Steps
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1
Done
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Step 1Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan. |
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2
Done
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Step 2Beat cream cheese in large bowl with mixer until creamy. Add cornstarch and remaining sugar; mix well. Blend in sour cream and vanilla. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with foil. |
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3
Done
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Step 3Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling. |
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4
Done
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Step 4Lock lid in place, folding back ends of foil sling if necessary. Select High Pressure, then set timer for 40 min. When timer goes off, turn off pressure cooker. Use natural pressure release for 10 min., then do a quick pressure release to release any remaining pressure. When valve drops, slowly remove lid. |
