Add graham crackers, sugar and candied ginger to the bowl of food processor and pulse a couple of times, until small crumbs form. Add melted butter and pulse until just combined.
Pour graham cracker mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
Blend together cream cheese, sugar, grated peels, flour, vanilla bean caviar and vanilla extract until smooth.
Add eggs and yolk, one at a time, mixing just enough to combine. Do not overmix the eggs.
Hand blend in the cream until combined.
Pour filling into the pan, on top of the graham cracker crust.
Using a teaspoon, gently place tiny dollops of the preserves on the top of the filling, leaving spaces between each dollop. Using the tip of a butter knife inserted 1/2 inch into the filling, gently pull the preserves through the filling, going back and forth from one side to the other. Turn the cake 90 degrees and run the knife through again.
Add one cup of water to the bottom of your pressure cooker and place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
Lower cheesecake into pressure cooker pot using a sling.
Lock pressure cooker cover into place. Set the pressure to high for 37 minutes.
When Beep sounds, allow a 15 minute Natural Pressure Release.
After all pressure has been released, open pressure cooker and gently remove the pan.
Remove the foil and paper towel and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Let cool on wire rack for one hour.
Lightly cover and place in refrigerator overnight.
Remove cheesecake from pan.