To make the crust: Coat a 7-inch (18 cm) springform pan with nonstick cooking spray. In a small bowl, stir together the cookie crumbs, pecans, and butter. Spread the crust evenly in the bottom and no more than 1 inch (2.5 cm) up the side of the prepared pan. Freeze for 10 minutes.

To make the filling: In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar on medium speed until smooth. Blend in the cream, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Pour the batter over the crust.

Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.

Use an instant-read thermometer to check that the cheesecake has reached 150°F (65.5°C) in the center. If not, relock the lid and cook the cheesecake at High Pressure for 5 minutes more, followed by another 10-minute natural pressure release.

With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on Top of the cheesecake with the corner of a paper towel.

When the cheesecake is cool, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until ready to serve.

To make the Caramel Pecan Topping: Just before serving, in a small bowl, stir together the caramel sauce and pecans. Spread over the cheesecake.