Grease the cheesecake pan.

To make the crust: add the pistachios and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan and press down to smooth it out. Use a paper towel to blot the crust a bit (this will help ensure that the cheesecake doesn’t end up green like the pistachios). 

To make the cheesecake: add the condensed milk, yogurt, lemon juice and zest to a bowl and mix well. Pour this into the greased 6-inch cheesecake pan or 7-inch cheesecake pan (with a removeable bottom), then cover the pan with foil.

Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.

Secure the lid, close pressure valve and cook for 30 minutes at high pressure.

Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). 

Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.

Put the cheesecake in the fridge to firm up, approximately 4-6 hours.