Crush the biscuits to resemble into fine crumbs, then add the butter and mix until well combined.
Press the biscuit mixture firmly into the base and halfway up the sides of a greased 7in spring form pan, then place in the freezer until ready to use.
In a large mixing bowl, beat together the cream cheese and sugar until smooth, then add the sour cream, lemon juice, lemon zest, and vanilla until combined.
Add in the eggs one at a time and mix just until combined.
Pour the cream cheese mixture into the springform pan and level out to top.
Pour 250ml water into the inner pot and place the trivet in the bottom. Carefully lower your cake pan into the inner pot (you may find this easier by creating a foil sling, and then secure the lid.
Select Pressure Cook and set the time for 25minutes.
Once the cooking program has finished, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
Carefully remove the cheesecake from the inner pot and place onto a wire rack to cool. Gently blot the top of the cheesecake with a paper towel fi there is any water.
When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
When ready to serve, top with the lemon curd and carefully spread evenly on top of the cream cheese mixture.