1
Spray bottom and sides of 6 or 7 inch puch or spring form pan. Line sides and bottom with parchment paper.
2
In food processor, process almonds and graham crackers until texture of coarse sand. Add the splenda brown sugar blend and melted butter, pulse until blended.
3
pour into cake pan, press up the sides for 1 - 1 1/2 inches, press remaining onto bottom of pan. Place pan in freezer for up to 1/2 hour.
FOR FILLING.
4
make sure all ingredients are at room temperature.
In large bowl, add cream cheese and greek yogrut, splenda, almond extract and vanilla. Beat until smooth. Add eggs one at a time, by hand, whip until egg is combined but do not over whip. Repeat with second egg. Add the arrowroot or cornstarch, mixing until just blended in. Pour into chilled crust in pan.
5
pour 1 1/2 cup water into main pan of pressure cooker. Top with a trivot, with handles. Place cheesecake pan on trivot, cover with paper towel and then aluminum foil loosely covered to keep moisture out.
Presssure cook on high for 38 minutes. Let pressure naturally release for 15 minutes or until pressure is gone. Manual release any remaining pressure.
TOPPING:
6
While cheesecake is cooking prepare topping of sour cream, splenda, almond extract and 1/2 tsp lemon juice. Mix together untl smooth.
7 Remove foil and paper towel from top of cheesecake, makng sure no water spills onto the cheesecake. Remove cheesecake from pressure cooker, carefully. Use silicone gloves and gently lift trivot up and out of cooker. Place pan on a wire rack. Pour the topping onto center of cheese cake and spread to about 1/2 inch from sides. Cover with lid or foil and let the cheesecake cool completely.
8
Remove from push pan or springform with a large thin spatula, place on a 7 - 8 Inch plate. Cover with glass or plastic bowl and store in refrigerator for 24 hours before cutting and serving.
