Gingerbread Cheesecake

Crust: Place gingersnaps and brown sugar in a food processor or blender and blend until fine. Combine melted butter and the gingersnap-sugar mix in a bowl until well combined. Pour the crumb mixture into a 7-inch push pan or springform pan and spread into an even layer. Using the bottom of a glass or a flat pyrex bowl, press the crumbs down into an even layer; use fingertips or a spoon to press around the edges if necessary. Place in the freezer while preparing the batter.

Batter: For best results, all ingredients should be at room temperature before beginning. Mix the sugar with the cornstarch in a small bowl. Combine the sugar mixture and cream cheese in a medium bowl and beat until combined, scraping down the sides with a spatula. Add the remaining ingredients to the cream cheese mixture and beat on low speed until well combined and smooth, scraping the sides and bottom as you mix. Remove the cheesecake pan from the freezer and pour in the batter. Optional: tap the pan lightly on the counter to help air bubbles rise, then pop them with a toothpick until clear.

Cook: Place a 3-inch trivet into a 6-qt or larger pressure cooker and add 1 cup water. Cover the pan in foil and carefully place it into the cooker on top of the trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (20-30 minutes). Remove the pan and uncover. Let the cheesecake cool for one hour or until room temperature. Once cool, run a paring knife around the edge to separate it from the pan. Refrigerate for at least 6 hours, preferably overnight. Push the cheesecake up from the push pan by placing the center on a can or glass and pushing the edges down (or gently remove the outer edge of a springform pan). Serve and enjoy.