Prepare my Forum Cafeteria Brownie recipe and pour 1/4 of the batter into a greased cheesecake pan, that is lined with a parchment paper round. Place in freezer for a bit, if desired.
Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
Add eggs and yolk, one at a time, mixing just enough to combine.
Gently fold in the cream.
Pour filling into the pan, on top of the brownie crust.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake with a paper towel and secure it around the sides.
Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 30-35 minutes, depending on how dense you want your Cheesecake.
When Beep is heard, allow a 10 minute Natural Pressure 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.
Mix together the sour cream and sugar and then spread on the hot cheesecake.
Let cool on wire rack for one hour.
Lightly cover and place in refrigerator overnight.
If you use a 7 inch pan, cut the cooking time to 25-30 minutes.When making The Forum Cafeteria Brownies, add the chocolate chips into the batter while hot, so that they will melt.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