Holiday Gingersnap Cheesecake

1. Prepare a foil sling for lifting the pan out of the pressure cooker by twice folding a 20-inch piece of aluminum foil in half lengthwise.
2. Mix crushed cookies and melted butter together in a bowl; press firmly into the bottom and about 1/3 the way up the sides of a 7-inch springform pan.
3. Freeze crust while preparing filling.
4. Beat cream cheese and sugar together in a bowl using an electric mixer until smooth; add sour cream and vanilla extract.
5. Beat 1 egg into cheese mixture until just combined; repeat with second egg. Stir ginger into cheese mixture.
6. Pour cheese mixture into the crust.
7. Pour water into inner steel pot of pressure cooker and place the trivet into the bottom. Carefully center the springform pan onto the prepared foil sling. Using sling, lower pan onto trivet. Fold foil strips out of the way of the lid.
8. Lock pressure cooker lid in place and set steam vent handle to Sealing.
9. Select Cake and cook for 40 minutes on High pressure. Turn steam vent to Venting to quick-release pressure.
10. Remove cheesecake and refrigerate until set, at least 2 hours, but preferably overnight.
11. Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from the pan and transfer to a serving plate.

Mealthy Tip: Crystallized ginger is made from fresh ginger as a form of preservation. It is slowly cooked in sugar water and rolled in coarse sugar. It is also known as candied ginger or glace ginger and is commonly used in dessert recipes.