Instructions

1. Set out all ingredients to allow to come up to room temperature.

1. Prepare your crust by crushing your graham crackers. Add in your brown sugar and cinnamon. Mix well, then add in your melted butter. Mix until well combined.
2. Press crust into 6-inch spring form pan, prepped with parchment paper/ non stick spray. Freeze.
3. Next, make your filling. Cream together your cheese until light and fluffy. Next add in your sugar, mix well. Add in your sour cream and vanilla, mix until combined. Then add in your eggs. SLOWLY mix them in until just combined. DO NOT over mix. Add batter into your frozen crust.
4. Wrap the pan completely in aluminum foil.
5. Place one cup of water in your pressure cooker along with the trivet. Set on manual high pressure for 32 minutes. Add in your cheesecake, place the lid on and make sure the valve is closed. Press start.
6. After 32 minutes, do a natural release. (do not open the valve). Once cool, put your cheesecake into the fridge overnight.
7. After the cheesecake has set in the fridge overnight, make the topping. Place the butter into a skillet over medium heat and melt. Add in the brown sugar, cinnamon, and pecans and mix to coat. Add in the cream and let simmer until the sugar has completely melted. Place on top of the cheesecake and enjoy!!
8. Keep in an airtight container in the fridge for up to three days!