butter for greasing 7" springform pan
     1/3  cup           granola
   2 1/2  8 oz pkgs     cream cheese (20 oz)
   1      cup           sugar
   1      tablespoon    grated lemon rind
   2      tablespoons   all-purpose flour
   4      large         eggs
   1      large         egg yolk
     1/2  cup           sour cream
                        or
                        plain yogurt
   1      tablespoon    lemon juice
   1      teaspoon      pure vanilla extract
                        ***Garnishes***
                        sliced strawberries
                        blueberries
                        raspberries
                        creme de cassis liqueur -- optional
serves 6 to 8
This cheesecake may seem small, but it is quite rich and can easily serve 8.
Author's note: Use a 7" springform pan, or an 8" one that fits
comfortable into
  your pressure cooker with about an inch to spare between the pan and the
 sides
 of the cooker.  Have the ingredients at room temperature before you begin.
Directions:
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.  Set
aside
.
Cover the exterior bottom and sides of a 7" springform pan with 1
large sheet o
f aluminum foil so that no water can seep in.  Liberally butter the pan and
dis
tribute the granola, tilting and shaking to coat the bottom and the sides. 
Set
 aside.
In a food processor, blend the cream cheese, sugar, lemon zest, and flour
until
  smooth, about 15 seconds.  Add the eggs plus yolks, the sour cream, lemon
 juic
e, and vanilla, and process for 5 seconds.  Scrape down the bowl and
process fo
r another 5 seconds.  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.
Set a trivet or rack on the bottom of the cooker.  Pour in 2 1/2 cups of
water.
    Center the pan on the foil strip and gently lower it into the cooker. 
  Loosel
y fold the ends of the foil strip over the top of the dish.  Lock the lid
in pl
ace and over high heat bring to high pressure.	Adjust heat to maintain
high pr
essure, and cook for 15 minutes.  Turn off the heat and let the pressure
drop n
aturally for 7 minutes.  Quick release any remaining pressure.	Remove the
lid,
 tilting it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the
cooker wi
th the aid of the foil strip.  Set on a cooling rack, remove the foil, and
let 
cool.  If not serving the same day, refrigerate or freeze until needed.
Before serving, release and remove the sides of the springform pan.  Serve
from
 the base of the springform pan, garnished as desired.
Storage:
Sore in the refrigerator for up to 3 days and in the freezer for 3 months. 
It 
does beautifully either way.  Add toppings just before serving.
Author's Note:	When you remove the aluminum foil cover after steaming,
there m
ay be a small puddle of water on the top of the cheesecake.  Just sop it up
gen
tly with a paper towel.  If the cake is not quite set in the center, it
will fi
rm up upon cooling.
Serving Suggestion 1:  Drizzle some creme de cassis on each slice 
Serving Suggestion 2: Serve cheesecake whole, topped with sliced fresh
berries.
Serving Suggestion 3: It's also delicious plain.