Crust

Preheat the oven to 350°F.

10 to 12 oreos with filling removed can be substituted for the graham crackers in the crust. Whichever is used, place the cookies in a bag and crush them into crumbs with a rolling pin, resulting in about a cup of crumbs.

Combine the crumbs and melted butter in a small bowl. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about half an inch. Bake until fragrant, about 5 to 6 minutes. Set aside to cool.

Filling

Allow the cream cheese to come to room temperature (Note: fully room temperature. If too cool, the cheesecake may end up lumpy), then beat in a medium bowl with a hand mixer until very smooth. Add the sugar and beat until well blended.

Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine. (Note: 1/4 cup of irish cream can be substituted for the heavy cream and sour cream).

Add the eggs, one at a time, and beat until incorporated.

Pour the mixture into the prepared crust after the crust has fully cooled. If adding fruit, pour in half of the mixture, then top with the fruit, and then pour in the remaining mixture.

Gently smooth the top. Place a piece of aluminum foil over the top and crimp over the sides of the pan.

Pressure Cook

Pour the water into the pressure cooker. Place a trivet in the bottom of the pot. Fold a piece of aluminum foil over itself repeatedly to make a sling to sit under the springform pan (to make it easier to remove when hot) and place the sling and springform pan in the pressure cooker.

Lock the lid. Pressure cook on high for 25 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Remove the cheesecake from the pressure cooker and remove the foil. The cheesecake should be set.

Cool and Chill

Let the cheesecake rest at room temperature for 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.

Remove the sides of the springform and serve.