Line souffl� dish or 15 cm spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in half cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack and 2 cups water in 6 litre pressure cooker. Place dish on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove cheesecake and cool in souffl� dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. Meanwhile, mix quarter cup sugar and cornstarch in small saucepan. Stir in half cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheesecake.

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