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1
In a small saucepan, heat butter and sugar, stir till well mixed.
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2
Add in graham cracker crumbs.
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3
Press into the bottom of a well greased 7-inch springform pan.
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4
Combine softened cream cheese, sugar and flour with an electric mixer till well blended.
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5
Add in Large eggs, one at a time, mixing till well blended.
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6
Reserve 2 peach halves for garnish, puree the remaining peaches in a blender or possibly food processor.
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7
Add in peach puree and Amaretto to cream cheese mix, mixing till well blended.
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8
Pour into prepared springform pan.
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9
Cover the pan with a greased piece of foil, tightly fitting it around the edges so no moisture can get in.
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10
Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip of folded foil.
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11
In a 5-qt or possibly larger pressure cooker, add in water and insert trivet.
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12
Lower pan into pressure cooker with strip of folded foil.
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13
Close lid and bring pressure to second red ring (15 pounds pressure) over high heat.
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14
Adjust heat to stabilize at second red ring.
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15
Cook for 35 min.
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16
Remove from heat and use Natural Release Method.
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17
Remove pan, uncover and let cold.
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18
After cheesecake cools, run a knife around the edge of pan and unlatch pan.
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19
Slice reserved peaches and garnish top of cheesecake.
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20
Chill 3 to 6 hrs before serving.
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21
This recipe yields 6 to 8 servings.
