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My step-daughter and her husband declared this to be the best cheesecake they had ever tasted. We decided this was a NY-style cheesecake. It seems that no matter how good a springform pan claims to be, leakage occurs; I used redundant safeguards: 1) I lined the inside of the pan with aluminum foil to prevent the batter from leaking; 2) I then placed a parchment paper circle on the inside bottom, and lined the interior sides with parchment paper to make it easy to unveil the cheesecake; and 3) I laid another large piece of aluminum foil under the pan and pressed it up the sides to prevent the water bath from seeping into the pan. To make it easier to remove the cheesecake pan from the pressure cooker after cooking, I made 2 long 4-ply aluminum straps and crossed them at a 90° angle on top of the trivet, then placed the filled pan on top and fastened the ends of the straps above the pan. I had a good laugh at myself, but I experienced no leaks, so it was worth it! I'm not sure about chocolate wafers with a lemon cheesecake, so I used chocolate graham cracker crumbs. By the way, I used a 7"-diamerter, 3" tall Kaiser Noblesse springform pan, which fit easily into my oval 6-quart electric pressure cooker. My cheesecake cooked up perfectly, with no pool of water in the middle. I made this after dinner so it could chill overnight for the next day's dinner. This recipe produces a fine-tasting cheesecake without a lot of effort, and the smaller size is perfect for small households. Made for Rookie Recipe Tag.