Select Sauté or Browning on your Pressure Cooker and allow to fully heat.
Add chopped bacon and 1/4 cup water to the Pressure Cooker cooking pot and spread to cover bottom. When water is almost evaporated, add 2 Tablespoons Maple Syrup and mix in. Continue cooking until bacon is fully cooked.
Remove bacon to paper towel and pour bacon grease into a bowl.
Add hot soapy water to your Pressure Cooker cooking pot and let soak.
Dice bacon and divide into two bowls, 3/4 and 1/4.
Add flour to 3/4 of the bacon and mix through to separate pieces.
Add pepper and maple sugar to the remaining bacon and mix through.
Crust
Add graham crackers to the bowl of food processor and pulse until small crumbs form.
Pour in maple syrup and butter and pulse until just combined.
Use bacon grease to grease the 6 inch cheesecake pan. Add a parchment round to the bottom. Pour cookie mixture into greased 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 until you are ready to add the filling.
Filling
Blend together cream cheese, sugar, maple syrup, vanilla extract and heavy cream until smooth.
Add eggs, one at a time, mixing until just combined. Do not over mix the eggs.
Fold floured bacon into filling.
Pour filling into the pan, on top of the graham cracker crust.
Cook
Rinse out Pressure Cooker cooking pot to remove all soap. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Place cheesecake into pressure cooker using a sling and then cover with a paper towel and then piece of aluminum foil and secure to pan.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 35 minutes. Allow a 15 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.
Let cool on wire rack for at least one hour
Place in refrigerator and remove sides after a couple of hours. Lightly cover and keep in refrigerator overnight.
Drizzle a little Maple Syrup and Sprinkle Peppered Maple Bacon on top of Whipped Cream.
Notes
Bacon will render down to about 4 oz after cooking.Any kind of cookie crumbs can be used. Nilla Wafers, Shortbread, Ginger Snaps, Chocolate thins, etc.If you need to substitute the Pure Maple Sugar, use Light Brown Sugar!Use extra flour if you want a denser filling and/or add 5 minutes to your cook time.I personally like the height of the cheesecake in a 6 inch pan. The percentage of filling to crust is perfect. However, if you want a tall cheesecake using a 7 inch pan, make an extra half recipe and you will have a bigger AND taller cake. Cook that for 45 minutes with a 15 minute Natural Pressure Release.The time in this recipe is for a 6 inch pan.If you use a 7 inch pan, cook for 30 minutes with a 15 minute Natural Pressure Release. If using the mini 4 inch pans, cook for 12 minutes, with a 15 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