Melt butter and grease casserole dish well. Set aside the rest of the melted butter.
Arrange blintzes in 7-8 inch casserole dish, so they are one or two layers high.
Using a blender, food processor, hand mixer or by hand, whisk together eggs, sour cream, sugar, orange juice and vanilla extract.
Continue to whisk and slowly drizzle in the rest of the melted butter.
Pour mixture over blintzes.
Sprinkle cinnamon/sugar mix over top of soufflé, if using.
Add 1.5 cups of water to pressure cooker cooking pot and place in a trivet into the pressure cooker cooking pot. Using a Foil Sling or other type of sling, lower casserole dish onto the trivet.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 30 minutes. Wait 10 minutes and then release the rest of the pressure
Remove lid and use a Mealthy Crisplid to brown the top of the soufflé or place under the broiler, if desired.
Preheat oven to 350 degrees Fahrenheit/177 Celsius.
Use an 8 or 9 inch backing dish.
Bake for 45-50 minutes until golden brown.
For oven method, the recipe can be doubled or tripled. Cherry, Blueberry, Apple and Cheese can all be used together, if desired.If desired, cut the Blintzes into thirds and mix with the Soufflé Mixture and then pour into a deep pan to bake. Cut Blintzes are easier to serve in a buffet like situation.