Prep the pan: Line the bottom of the springform pan with parchment. Lightly grease the sides. Wrap the outside with a layer of foil to prevent moisture from sneaking in.

Roast the peaches: Heat oven to 400°F (200°C). Toss peach slices with oil, brown sugar, and cinnamon. Spread on a lined sheet pan and roast 12–15 minutes until softened and lightly caramelized. Cool, then roughly chop half for the batter; reserve the rest for topping.

Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and salt until it feels like wet sand. Press firmly into the prepared pan, going slightly up the sides. Freeze 10 minutes to set.

Blend the filling base: Beat cream cheese and sugar with a hand mixer on medium until smooth, 1–2 minutes. Scrape the bowl. Add sour cream, vanilla, salt, and hot honey. Beat on low until combined and creamy.

Add eggs: Beat in eggs one at a time on low, just until incorporated. Do not overmix—this keeps the texture silky and prevents extra air bubbles.

Fold in peaches: Gently fold the chopped roasted peaches into the batter. Taste a tiny dab and adjust with another teaspoon of hot honey if you want more heat.

Fill the pan: Pour the batter over the chilled crust. Tap the pan firmly on the counter 4–5 times to release bubbles. Pop any surface bubbles with a toothpick for a smoother top.

Set up the pressure cooker: Add 1 cup water to the pot (use 1 1/2 cups for an 8-quart). Place the trivet in. Cover the cheesecake tightly with a layer of foil to prevent drips.

Cook: Lower the pan onto the trivet. Seal the lid and cook on High Pressure for 28–32 minutes (6-inch pan) or 32–35 minutes (7-inch pan). Natural release for 10 minutes, then quick release the remaining pressure.

Check doneness: The center should wobble like set Jell-O, not slosh. If it’s too loose, re-cover and pressure cook 3–5 more minutes with a short natural release.

Cool gradually: Remove the pan; blot the foil before lifting to avoid drips. Let the cheesecake cool on a rack until the pan is just warm, about 1 hour. Run a thin knife around the edge to prevent cracks as it contracts.

Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set the texture and deepen the flavor.

Finish and serve: Unmold. Arrange reserved roasted peaches on top. Warm the hot honey until pourable and drizzle generously. Add a pinch of flaky salt for contrast. Slice with a hot, clean knife.