- 3/4 cup crushed gingersnap cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
Mix cookie crumbs and butter in a small bowl and press into the bottom of springform pan. Mix remaining 7 ingredients in a medium bowl until smooth and well combined. Pour over gingersnap crust; smooth top.
Arrange rack in bottom of the pressure cooker pot. Pour 3 cups water into pot and place springform pan on rack. Lock the lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start to cook.
Let pressure release naturally. Remove lid and using oven mitts, carefully remove pan from pot. Cover and refrigerate cheesecake in the springform pan for at least 4 hours before serving.