- 1 cup Water
- 3/4 cup Graham Cracker Crumbs
- 1 tbsp plus 2/3 cup Sugar, divided
- 1/4 tsp Cinnamon, ground
- 2 1/2 tbsp Butter, melted
- 8 oz Cream Cheese, softened
- 2-3 tsp Vanilla Extract
- 2 large Eggs, lightly beaten
- 4 oz White Chocolate, chopped
- 3 tbsp Heavy Whipped Cream
- Fresh Strawberries, sliced
Grease 6-inch spring form pan; pour water into a 6-qt electric pressure cooker.
Mix cracker crumbs, 1 tablespoon sugar, cinnamon and butter. Press onto the bottom about 1-inch up sides of prepared pan.
Beat cream cheese and remaining sugar until smooth. Add vanilla and eggs; beat on low speed until combined. Pour over crust.
Cover cheesecake lightly with foil. Place spring from pan on a trivet; lower into cooker. Lock lid; make sure vent is closed.
Select manual setting; adjust pressure to low, and set timer for 1 hour and 5 minutes. When finished cooking, quick release the pressure.
Remove from spring form pan from pressure cooker; remove foil. Cool cheesecake on a wire rack. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
For topping, melt chocolate and cream in a microwave; stir until smooth.
Remove rim from spring form pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.