Prep the pan and cooker: Grease a 7- or 8-inch springform pan. Line the bottom with parchment. Wrap the outside with 2–3 layers of foil to prevent water seeping in. Place the trivet in your pressure cooker and add water per your model’s minimum (usually 1–1 1/2 cups).

Make the crust: Combine graham cracker crumbs, melted butter, a pinch of salt, and cinnamon if using. Press firmly into the bottom of the pan and about 1 inch up the sides. Freeze for 10 minutes to set.

Beat the filling: In a bowl, beat cream cheese and sugar on medium until smooth and fluffy, about 2 minutes. Scrape the bowl. Add sour cream, vanilla, lemon zest, and salt. Beat just to combine. Mix in eggs one at a time on low until incorporated. Do not overmix.

Fill the pan: Pour the batter into the chilled crust. Tap the pan gently on the counter to release air bubbles. Cover the top tightly with foil.

Pressure cook: Lower the pan onto the trivet (use a foil sling if needed). Seal the lid. Cook on High Pressure for 32–36 minutes for a 7-inch pan or 38–42 minutes for an 8-inch pan. Let the pressure release naturally for 10 minutes, then quick-release the rest.

Check doneness: The center should jiggle like set custard, not soup. If very loose, re-cover and pressure cook for 4–6 more minutes, then rest again.

Cool and chill: Remove the pan, uncover, and blot any condensation. Run a thin knife around the edge. Cool on a rack for 1 hour. Cover and chill at least 6 hours, preferably overnight, until fully set.

Make the simple syrup: In a small saucepan, combine sugar and water. Bring to a gentle boil, stirring to dissolve. Simmer 3–4 minutes. Stir in lemon juice and, off heat, orange blossom water if using. Cool to room temperature.

Toast the knafeh topping: Gently pull apart kataifi into loose strands. In a large skillet over medium heat, add melted butter and kataifi. Cook, stirring and tossing, until evenly golden and crisp, 6–10 minutes. Drizzle 2–3 tablespoons of the cooled syrup over the hot kataifi and toss to glaze. Let cool completely so it stays crunchy.

Assemble: Unmold the chilled cheesecake. Spoon a thin layer of syrup over the surface for shine and subtle sweetness. Mound the crisp kataifi on top, gently pressing so it adheres. Sprinkle with chopped pistachios. Add a final light drizzle of syrup if you like.

Serve: Slice with a hot, dry knife for clean cuts. Serve chilled with extra syrup on the side. Enjoy that creamy-crunch contrast.