Manhattan Style Cheesecake recipe

(Prep + Cook Time: 72 minutes | Servings: 12) 

Nutrition Facts (Per Serving):  

• Calories: 416   
• Carbohydrate: 40.4g   
• Protein: 6.4g   
• Fat: 26.1g   
• Sugar: 30.8g   

Ingredients :

For Crust:  

• 2 tablespoons melted butter   
• 1/2 cup crumbled chocolate graham crackers   

For Filling:  

• 2 eggs   
• 1 tablespoon flour   
• 1 1/2 teaspoons vanilla flavoring   
• 12 oz. softened cream cheese   
• 1/4 cup heavy cream   
• 1/2 cup sugar   
• 1/4 cup sour cream   
• 1 egg yolk   
• For Topping:
• 1 1/2 cups shredded and toasted coconut   
• 12 caramels   
• 1/4 cup chopped chocolate  

en.wikipedia.org/wiki/Lindy’s

Preparation:  

1. Combine the crackers with butter inside a bowl.   
2. Pour this mixture in to your greased 7-inch baking pan and press firmly. Freeze it for ten mins.   
3. Add each of the for filling inside a very bowl and mix well.
4. Now pour this mixture inside refrigerated crust. Cover it with tin foil.   
5. Select the *Meat/Chicken* mode for your Power Pressure Cooker XL and hang for 35 minutes.   
6. Add a mug of water to the heating pot in addition to set the trivet inside.   
7. Place the filled baking pan within the trivet.   
8. Secure the lid and turn pressure knob towards the closed position.   
9. Once done; release pressure to ensure success completely and get rid of the lid.   
10. Refrigerate the baked cake for 4 hours.   
11. Meanwhile; spread the coconuts around the baking sheet lined with parchment paper.   
12. Bake the coconuts in the oven at 300o F for about twenty minutes.   
13. Microwave the caramels within the microwave-safe bowl for two minutes. Top the refrigerated cake with baked coconuts and caramel mixture.