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Blend all of the ingredients together in a food processor until well combined.
Press the crust onto the bottom of a well-greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
Add the condensed milk, yogurt, pumpkin puree, and spices to a bowl and mix well.
Pour the mixture on top of the pie crust 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 the 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.
Put the cheesecake in the fridge to chill for 4-6 hours.
Combine the pumpkin puree, maple syrup, and spice together in a bowl and mix well.
Pour this on top of the cake right before serving.