Hi Katrina – here’s a basic graham cracker crust recipe on this post https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/

Hi Hannah – if you have an 8 quart pressure cooker an 8-inch pan will work, but it’s too big for a 6 quart.

Cheesecakes don’t often last long enough at my house to freeze. But when I do freeze them, I like to freeze them in individual slices without toppings. If you put it in the refrigerator the night before you want to serve it, it defrosts pretty well. The crust is slightly more moist, but not enough to bother me. Hope this helps!

I’m wondering if the reason the crust on the pumpkin pie was so much more wet than with the cheescake is because the pie filling was very thin and moist. Could the liquid from the filling itself have seeped into the crust while cooking? This was by far the worst, but others have not stayed crisp or dry.

Yes, it looks like it is. That’s why I am so surprised. The last time was your pumpkin pie. When I made the pumpkin cheescake, it was better but the pumpkin pie was pretty much ruined.