Blueberry Cheesecake

INSTRUCTIONS

1. Crush the biscuits to resemble fine crumbs, then add the butter and mix until well combined.
2. Press the biscuit mixture firmly into the base and halfway up the sides of a greased 7in spring form pan, then place in the freezer until ready to use.
3. In a large mixing bowl, beat together the cream cheese and sugar until smooth, then add the sour cream, lemon juice, lemon zest, and vanilla until combined.
4. Then add in the eggs one at a time, mixing until just combined.
5. Pour the cream cheese mixture into the springform pan and level out the top.
6. Add water to the inner pot and place the trivet in the bottom carefully lower the cake pan into the inner pot.
7. Pressure Cook on High for 25 minutes. When the time is up, allow for 10 minutes natural release, then carefully quick-release the rest of the pressure.
8. Remove the cheesecake and place onto a wire rack to cool.
9. Refrigerate for at least 4 hours or overnight before serving.
10. When ready to serve, place half the blueberries in a bowl and mash to create a ‘coulis like’ consistency, then spread on top of the cheesecake, before topping with the whole blueberries.