Pressure cooker vanilla cheesecake

INGREDIENTS

• 1 cup of 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

INSTRUCTIONS

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 the cooker. Lock lid; make sure vent is closed. Select manual setting; adjust the pressure to low, and set timer for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in the center.
5. Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack for 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
6. For the topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from the springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve