Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18-inch strip of foil and folding it twice lengthwise. Set aside.

Crush the cookies in a Ziploc bag (I like to use my food processor, by pulsing the cookies).

Grease the bottom and sides of the springform pan with soft butter.

Pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers, a flat bottom glass or a metal measuring cup to assist with the coverage and evenness.

With a food processor or electric mixer, puree the cream cheese and sugar until smooth.

Blend in the eggs, sour cream, and vanilla. Do not overwork the batter. Pour batter into the prepared pan.

Pour batter into the springform pan on top of the crumbs.

Pour 2 cups of water into the pressure cooker and place the trivet in the bottom.

Carefully lower the pan into the pressure cooker, keeping it level. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place.

Over high heat bring to high pressure, then lower the heat to maintain pressure and time for 15 minutes.

After 15 minutes, turn off the heat and allow the pressure to come down naturally. It takes mine 7 to 10 minutes.

Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool.

Slice and serve with a drizzle of caramel sauce.

Note: This recipe is very versatile. You can also add either lemon curd or cherry pie filling, on top, for variety.

If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.

Remove the pan to a wire rack to cool completely. If there's a little water on top (which never happened with me) gently blot with a paper towel. Refrigerate for at least 4 hours, or overnight.