Combine 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 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 pressure cooker.
Tent the cheesecake with tin foil.
Using the stainless steel rack that comes with the pressure cooker, lower the cheesecake into the pot.
Secure the lid and cook on high pressure for 34 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.
Run a knife around the edges between the cheesecake and the pan to help to gently release it from the sides. Do not open the springform pan yet.
Put the cheesecake in the refrigerator for at least 6 hours. Overnight is preferable if you have the time.