For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker

Combine ginger nut crumbs with melted butter in a small bowl then divide among four 10cm lightly greased springform tins. Use fingers to press crumb mixture evenly and firmly into the bottoms and partway up the sides of the tins. Chill until ready to use

Using a hand mixer or stand mixer, beat together the cream cheese and sugar until smooth. Add the eggs, sour cream, citrus zest, juice and vanilla. Mix well

Place trivet in cooking bowl and pour 2 cups (500ml) of water into bowl. Fill the tins 2/3 full. Cover each tin tightly with foil. Arrange half of the tins on the trivet

Select PRESSURE COOK PUDDING and adjust cooking time to 5 minutes

When cooking has completed, carefully remove cheesecakes and let sit at room temperature. Repeat with remaining cheesecakes

Prepare topping by combining sour cream, sugar, citrus zest and juice. Divide topping evenly over each cheesecake and chill completely before serving