Add cookies and peppermints to the bowl of food processor and pulse a couple of times, until small crumbs form.
Add melted butter and peppermint extract into cookie mixture. Pulse until just combined.
Pour cookie 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.
Place pan with crust into freezer for 15 minutes.
Filling
Blend together cream cheese, sugar, flour, cream, extracts, bark and peppermint candies until smooth.
Add eggs, one at a time, mixing until just combined. Do not over mix the eggs.
Pour filling into the pan, on top of the chocolate cake crust.
Cook
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 45 minutes. Allow an 18 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.
Place in refrigerator overnight.
White Chocolate Mousse Layer
Chop white chocolate into small pieces.
Whisk eggs and sugar together.
In a medium saucepan, heat 2 Tablespoons of Heavy Cream on the stove, then turn off burner.
Temper the eggs by adding just a teaspoon of the hot cream into the egg mixture.
Add the egg mixture into the warm pan, along with the chopped white chocolate and whisk until smooth.
If the chocolate does not melt all the way, turn the stove back on for just a few seconds to heat and then turn it right back off. Pour into a cold bowl.
With an electric handheld mixer, whisk the 1/2 cup of cream to form soft peaks. Carefully fold half the mixture into the cold bowl. Then fold in the rest. Place in refrigerator for hour to set.
Gently spoon over cheesecake and decorate with crushed candy cane.
Notes
If you don't want to make the White Chocolate Mousse, a Sour Cream Layeror melted White Chocolate Chips will workUse extra flour if you want a denser filling and/or add 5 minutes to your cook time.Only a 6" or 7" pan will fit in a 6 qt. Pressure Cooker. If you want a cheesecake that is not as tall as the recipe for the 6" pan, use the 7" pan and reduce the cooking time to 42 minutesIf you want a taller cheesecake in the 7" pan, increase the original recipe by half and increase the cooking time to 50 minutes, with an 18 minute Natural Pressure Release.If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.For Single Serving Jar Cheesecake 8 oz Wide Mouth Glass Jar - cook 7 minutes 4 oz Wide Mouth Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release