Add Sandwich Cookies and sugar to the bowl of food processor and pulse until small crumbs form. Melt butter and add to cookie mixture. Pulse until just combined.
Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Place pan with crust in freezer for 15 minutes.
Blend together cream cheese, sugar, salt, heavy cream and vanilla extract until smooth.
Add eggs and yolk, one at a time, until just combined. Do not over mix the eggs.
Pour half the filling into the pan and top with cookies and then pour the rest of the filling into the pan.
Add 1.5 cups 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. Place cheesecake into pressure cooker using a sling.
Lock lid in place and close the Pressure Cooker Valve. Cook at High Pressure for 35 minutes.
When Beep sounds, allow a 12 minute natural 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.
Whisk the sour cream and sugar and spread on hot cheesecake.
Cool for one hour, cover and place in refrigerator overnight.
Top with whole or crumbled cookies prior to serving.
Any sandwich cookie and any flavor will work. This is delicious with Mint Oreos too!If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.For Single Serving Jar Cheesecake 8 oz Glass Jar - cook 7 minutes 4 oz Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release