2 tablespoons butter
2 tablespoons sugar
1/2 cup graham cracker crumbs
12 ounces cream cheese - (1 1/2 pkgs)
1/2 cup sugar
2 tablespoons flour
2 eggs
1 can peach halves - (16 oz)
3 tablespoons Amaretto liqueur
1 cup water
Directions: one line for each direction. When saved the lines will be numbered.
In a small saucepan, melt butter and sugar, stir until well mixed. Add graham cracker crumbs. Press into the bottom of a well greased 7-inch springform pan.
Combine softened cream cheese, sugar and flour with an electric mixer until well blended. Add eggs, one at a time, mixing until well blended.
Reserve 2 peach halves for garnish, puree the remaining peaches in a blender or food processor. Add peach puree and Amaretto to cream cheese mixture, mixing until well blended. Pour into prepared springform pan.
Cover the pan with a greased piece of foil, tightly fitting it around the edges so no moisture can get in.
Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip of folded foil.
In a 5-quart or larger pressure cooker, add water and insert trivet. Lower pan into pressure cooker with strip of folded foil.
Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at second red ring. Cook for 35 minutes.
Remove from heat and use Natural Release Method.
Remove pan, uncover and let cool. After cheesecake cools, run a knife around the edge of pan and unlatch pan. Slice reserved peaches and garnish top of cheesecake. Refrigerate 3 to 6 hours before serving.
