Note: The butter, eggs and cream cheese should be room temp.

Coat a 7 inch spring form pan with butter and dust with flour.

In a mixing bowl, cream the 6 tbsp butter and sugar.

Add the three egg yolks and mix.

Beat in the flour, salt, baking powder and vanilla.

Press the mixture into the pan and ½ inch up the sides.

In a clean bowl, combine the 2 eggs and cream cheese.

Gradually mix in the powdered sugar a quarter cup at a time until all is incorporated.

Pour the cream cheese mixture on top of the first layer in the pan.

Make a sling, using aluminum foil to lift the pan in and out of the pot.

Cover the top of the pan with a dry paper towel.

Cover the whole top of the pan with aluminum foil.

Pour 1 ½ cups of water into the bottom of the pressure cooker pot.

Place the pan on the trivet and lower with the aluminum sling into the pot.

Place the lid onto the unit and lock into place.

Turn the steam release valve to closed.

Press the manual button and adjust the time to 25 minutes.

When the unit has finished cooking and counted down to zero, allow the steam to naturally release for 10 minutes.

After 10 minutes, release any steam left in the pot and remove the lid.

Carefully lift the cake out of the pan, using two towels and the aluminum sling.

Remove the foil and paper towel from the pan.

Dust the cake with powdered sugar while still warm.

Allow the cake to completely cool. (2 to 3 hours) or cool 30 minutes then place in the refrigerator.

Slice and serve when the cake is cool.