Crush your graham crackers. Make sure they are crushed to a very fine consistency and then add your melted butter.
Press the mixture into the spring form pan and then put the crust in the freezer for 10 minutes.
Combine your sour cream, heavy cream and cream cheese. Mix well.
Add your sugar, flour and eggs and mix well. Make sure not to over mix though or you will get air bubbles in the cake, which doesn’t make much of a different in taste. It’s just a visual thing.
Add vanilla and fold it into the mixture.
Add your peppermint extract and food coloring and fold it into the mixture.
Remove the pan from the freezer and use butter or olive oil to coat the edges.
Pour the cheesecake filling into the pan and even it out with a spatula.
Add one cup of water to your pressure cooker.
Tent your cheesecake with tin foil.
Use the stainless steel rack that comes with the pressure cooker and lower the cheesecake into the pot.
Secure the lid and cook on high pressure for 33 minutes. Remember, you will need to allow time for the pot to come to pressure.
When the timer is done, let the pot vent naturally for about 10-15 minutes. Then, release any final pressure.
Take the tin foil off and let the cheesecake cool on the counter for about an hour. The, put the cheesecake in the refrigerator for at least three hours.
Once it has had time in the fridge, pull it out and slice it before topping.
Melt your white chocolate chips in the microwave. About 30 seconds should work. Crush your candy canes while it melts.
Use a spoon to drizzle the chocolate on top of the cake and sprinkle the candy cane on top. Let harden and serve!