JANE GAITHER / GOURMET GADGET GAL
1 t softened butter
1/2 c graham cracker crumbs
16 oz cream cheese at room temp.
1/2 c sugar
2 large eggs at room temperature
1 T fresh lemon juice
2 t lemon zest
1/2 t vanilla
Grease bottom and side of springform pan with butter and coat sides with crumbs and leave remaining crumbs on bottom.
Using a mixer, blend cream cheese and sugar until smooth. Blend in eggs, lemon juice and zest, and vanilla. DO NOT overwork batter. Pour into pan.
Pour 2 cups water into bottom of pressure cooker. Set trivet on bottom of cooker. Center the pan on the trivet. Lock the lid in place.
Over high heat, bring cooker to pressure. Reduce heat to maintain pressure and cook for 15 minutes. Turn off heat. Allow pressure to release naturally. Remove lid.
Set on wire rack to cool. If water pools in center - gently blot with paper towel.
Wrap with plastic wrap and refrigerate for at least 4 hours.