Butter a 7-inch springform mold or another suitable baking dish.
Sprinkle bottom with bread or cookie crumbs and set aside.
In a processor blend the cream cheese, sugar, heavy cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, pour into the mold and cover the entire mold, top and bottom, with foil. Pour the water into the cooker.
Place the cheesecake in a cooking basket and lower it into the cooker. Close lid, bring to pressure and cook. Cook for 30 minutes on High pressure or 56 minutes on Low pressure.
When done, let the pressure lower naturally. Remove the lid and take out the cheesecake.
Loosen the foil, cool, and then chill in the refrigerator, preferably overnight. Spread the fruit preserves in a thin layer over the cheesecake.