Separate egg whites from yolks and place egg whites in the refrigerator.
Place beaters from electric mixer into the freezer.
Use a saucepan, or follow directions below for melting in Instant Pot
Break up the white chocolate bar and place into a bowl and cover with foil.
Place two cups of water into pressure cooker and place a trivet. Place bowl on top of trivet.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.
When beep sounds, allow all pressure to release naturally.
Remove bowl of melted chocolate and leave trivet with water in Instant Pot/Pressure Cooker.
Make Medium Peaks
Remove beaters from freezer and egg whites from refrigerator.and whip into Medium Hard Peaks. Place them back in refrigerator, until needed.
Use an electric beater and whip egg whites to form medium peaks.
After medium peaks have formed, place bowl with egg whites back into the refrigerator until ready to use.
Cream Cheese Mixture
In a mixing bowl, whisk the cream cheese until smooth,
Slowly add in the melted white chocolate and blend together until smooth.
Whisk egg yolks and temper. Add a bit of warm cream cheese/chocolate mixture to the beaten eggs and whisk together. Slowly drizzle in the tempered egg yolks to the cream cheese mixture and mix until smooth.
With a spatula, carefully fold in cold egg whites, one-third at a time, until combined.
Prepare Cheesecake Pan for Baking
Line cheesecake pan with a parchment round. Take a strip of parchment paper and line it around the pan, so that the parchment paper sticks up about 4 inches above the cake pan.
Pour cheesecake mixture into prepared cheesecake pan and place on trivet in Pressure Cooker cooking pot.
Cut four vertical slits in the parchment paper, so that the parchment will lightly fold over the cheesecake when you place the lid.
Lock on lid and close Pressure Valve. Cook at high pressure for 15 minutes.
When beep sounds, wait 15 minutes and then release the rest of the pressure.
Remove lid and cheesecake. Place on baking rack and allow to cool for 45 minutes to an hour.
Place in refrigerator overnight. Before serving top with apricot glaze or powdered sugar.
Allow the cheesecake to become room temperature.Put egg whites in refrigerator to keep cold. Place the beaters from your electric hand mixer in freezer so that making medium peaks is quick and easy.If the egg whites are mixed past the hard peak stage, they will soften up and become useless for making any firmness of peak.