Line the bottom of a 7-inch springform pan with parchment paper or aluminum foil and grease the pan with butter.

Mix the cracker crumbs together with 1 tablespoon of the sugar; stir in the melted butter. Add the crumb mixture to the springform pan and press the crumb mixture well onto the bottom and slightly up the sides of the pan.

Add the cream cheese to a food processor and process until smooth. Add 2/3 cup of the remaining sugar and process until smooth. Add the eggs and egg yolk, 1/3 cup of the sour cream, the vanilla, cornstarch, and salt and process briefly until mixture is just combined.

Pour the cheesecake batter into the prepared pan over the crust. Cover the cheesecake pan tightly with foil.

Add 1 1/2 cups warm water to the inner pot. Place the springform pan onto the wire rack with handles; lower into inner pot. Lock pressure lid. Press pressure function select custom setting. Press timer; set to 35 minutes. Start. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Remove the cheesecake from the pressure cooker and transfer to a wire rack.

Stir the remaining 2/3 cup sour cream together with the remaining 3 tablespoons sugar and the almond extract. Pour the sour cream topping onto the hot cheesecake and allow cheesecake to cool to room temperature.

Transfer to the refrigerator until completely cool, then wrap in plastic wrap and allow to chill for at least 4 hours and up to overnight before serving.

Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.