Instructions

• Preheat your oven to 325°F just to bake the crust right. Mix graham cracker crumbs with 3 tablespoons sugar and melted butter.
• Press it firmly into your 9-inch springform pan and bake for 10 minutes. When done, pull out and let chill while preparing the filling.
• Toss fresh strawberries and 3 tablespoons sugar in a blender until smooth. Set aside for topping.
• Melt white chocolate gently and let cool slightly.
• Beat cream cheese and 1 ½ cups sugar until smooth. Add sour cream and mix well.
• Slowly crack in eggs one by one, keeping the mixer low after each to maintain smoothness.
• Pour half the cheesecake batter over the crust. Dollop half the strawberry puree and drizzle half the melted white chocolate over it.
• Pour the remaining batter and repeat the layers with strawberry puree and white chocolate drizzle.
• Use a knife to gently swirl the layers to create a marbled look.
• Place the pan in the pressure cooker on a trivet with 1 cup broth for correct depth.
• Lock the lid, set pressure to high, and cook for 35 minutes.
• Let it natural release for 15 minutes before slow releasing leftover pressure and carefully opening the lid.
• Cool the cheesecake in the cooker with lid off for a bit, then chill in fridge at least 4 hours or overnight.
• Optional: Swap sour cream with Greek yogurt for a lighter tang.
• Optional: Use frozen strawberries if fresh are unavailable; thaw and drain before using.
• Optional: Skip oven step for crust by pressing into pan, then thaw and test for firmness after pressure cooking.
• Enjoy the creamy, rich cheesecake and store leftovers wrapped tightly in fridge up to 5 days or frozen up to 2 months.