Crush the Mint Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well

Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom.

Press up the sides just a bit

Put in the refrigerator to chill while you make the filling.

With your handmixer, blend the cream cheese, sugar, creme de menthe and lemon zest until creamy.

Add the eggs and egg yolk, one at a time, blending lightly.

Add the cream, and blend this by hand, just until it disappears

Pour the cream cheese filling onto the crust

Pour one cup of water into the bottom of the pot

Place the trivet in the bottom of the pot

Put the cheesecake on top of the trivet inside the pot

lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that

Close the pot and make sure the vent is set to 'seal'

Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes

Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered

Refrigerate overnight before garnishing

Pour your favorite chocolate sundae sauce around the top edge of the cheesecake. It will run down the sides and pool in the middle.

I piled extra Mint Oreo Cookie crumbs in the middle, and added whole and chopped Chocolate Mint Cups.

Enjoy!