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Ingredients

· 1 package reduced-fat cream cheese

· ½ cup fat-free cream cheese

· ½ cup sugar

· ½ cup sour cream

· 2 tablespoon unsweetened apple juice

· 1 tablespoon all-purpose flour

· ½ teaspoon vanilla

· 3 large eggs lightly beaten

· 2 medium ripe peaches peeled and thinly sliced

Method

Place trivet insert and one cup water in an electric pressure cooker. Grease a spring form pan, place on a double thickness of heavy-duty foil. Wrap securely around pan. In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs and beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an eight-10 inch piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet. Lock lid, close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes, quick-release any remaining pressure. Using foil sling, carefully remove spring form pan. Let stand ten minutes. Remove foil from pan. Cool cheesecake on a wire rack one hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from the pan. Serve with peaches.