Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.

In a bowl combine the cookie crumbs, chopped pecans, and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.

In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; don't over mix.

Pour the cheesecake batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.

Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.

Lock the lid in place. Select High Pressure and 30 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.

If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.