6-Minute Pressure Cooker Mini Cheesecakes

In a bowl, mix the graham cracker crumbs and melted butter.Line your mini springform pans with aluminum foil and then mix the graham cracker crumbs and butter in a bowl and then put the mixture in the bottom of the springform pans, pushing down with your fingers on the bottom and up the sides of the pans about an inch or two. Then pop them in the freezer for five minutes while you make the cheesecake filling.To make the filling, mix cream cheese and sugar in a mixer or using a hand-mixer on medium speed until smooth, then add sour cream, vanilla and salt plus the chopped up candy (optional). Finally mix the egg until just blended.Take the chilled springform pans out of the freezer and pour the cheesecake batter into the pans evenly.Pour one cup of water into the bottom of your pressure cooker. Put the trivet on the bottom of the pressure cooker pan. Two of the springform pans should fit on the bottom of the pressure cooker. You can lay another trivet on top of the two springform pans and put the last springform pan on top. If you don't have another trivet, you can take a piece of aluminum foil and fold it into quarters about the size of the trivet and lay that on top of the two springform pans and then put the last springform pan on top.Lock the lid of the pressure cooker in place and select a high heat setting. Program your pressure cooker to cook for SIX minutes. When six minutes have passed, turn the pressure cooker off and let it sit for TEN minutes. After ten minutes do a pressure release and take the springform pans out of the pressure cooker. Let them cool on a wire rack until cooled.Cover the cooled springform pans with plastic wrap and put them in the fridge for at least 2 hours or overnight.To serve -- release the cheesecakes out of the springform pans and put them on plates or serving platter. Add ½ cup whipped topping to each of the cheesecakes. Then add topping.Enjoy!