Crush cookies and divide among Mason Jars (about 2 Tablespoons).
Filling
Blend together cream cheese, sugar, flour, vanilla bean caviar and vanilla extract until smooth. Blend in cream and grated peels.
Add eggs, one at a time, mixing until just combined. Do not over mix the eggs.
Add 2 Tablespoons cheesecake mixture to each Mason Jar. Add 1 Tablespoon Berry Compote to each Mason Jar. Add 2 Tablespoons cheesecake mixture to each Mason Jar.
Cook
Add 1.5 cups of water to the bottom of your Pressure Cooker and then place a trivet inside the pot.
Place 6 Mason Jars on the trivet. Place the second trivet over the Mason Jars and place the other 6 Mason Jars. Lightly place a piece of tin foil over the jars.
Lock on the lid and close Pressure Valve.
Cook at High Pressure for 4 minutes. Allow a 10-minute natural release. Allow to cool and then place in refrigerator overnight, or at least five hours.
Topping
Dot with whipping cream and add strawberries and blueberries.
Notes
If using a 6 Quart Pressure Cooker, place four jars on each layer and cook in two batches.Cook Time Variations on Jars For Wide Mouth Half Pint Jars (8 oz) - cook 7 minutes. For Wide Mouth Pint Jars - Don't do it!