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1
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the cooker.
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2
Set aside .
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3
Cover the exterior bottom and sides of a 7 inch springform pan with 1 large sheet o f aluminum foil so that no water can seep in.
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4
Liberally butter the pan and dis tribute the granola, tilting and shaking to coat the bottom and the sides.
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5
Set aside.
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6
In a food processor, blend the cream cheese, sugar, lemon zest, and flour until smooth, about 15 seconds.
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7
Add the eggs plus yolks, the sour cream, lemon juic e, and vanilla, and process for 5 seconds.
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8
Scrape down the bowl and process fo r another 5 seconds.
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9
Pour into the prepared pan Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on to p for the cheesecake to expand.
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10
Set a trivet or rack on the bottom of the cooker.
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11
Pour in 2 1/2 cups of water.
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12
Center the pan on the foil strip and gently lower it into the cooker.
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13
Loosely fold the ends of the foil strip over the top of the dish.
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14
Lock the lid in pl ace and over high heat bring to high pressure.
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15
Adjust heat to maintain high pr essure, and cook for 15 minutes.
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16
Turn off the heat and let the pressure drop n aturally for 7 minutes.
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17
Quick release any remaining pressure.
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18
Remove the lid, tilting it away from you to allow any excess steam to escape.
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19
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip.
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20
Set on a cooling rack, remove the foil, and let cool.
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21
If not serving the same day, refrigerate or freeze until needed.
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22
Before serving, release and remove the sides of the springform pan.
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23
Serve from the base of the springform pan, garnished as desired.
