Cheese Cake:

• 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

Toppings (optional):

• 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.