Add the cookies to food processor and pulse. Add in the butter and pulse until cookies resemble a pea like shape.
Press the cookie crumbs into the bottom and about 1-2 inches up the side of the pan. You may want to use the bottom of a glass to press down the cookie crumbs in pan.
For the batter, start by mixing up 4 oz cream cheese, 1 tsp brown sugar and 1/2 cup cookie batter. When combined add in the cream cheese and sugar. Combine until smooth.
Add in vanilla, flour and Greek yogurt and mix until combined.
Add in eggs, one at a time and mix until smooth but be sure not to over mix your batter.
Pour the batter into your spring form pan. Cover the pan with a paper towel and then a piece of foil. Set aside.
Inside of your pressure cooker, add one cup of water and place trivet on top of the water.
Gently lower the spring form pan on top of the trivet into the pressure cooker.
Put on the lid to the pressure cooker and set to “sealing”
Press Manual (High) for 30 minutes for 6 in spring form pan and 35 minutes for a 7 in spring form pan.
When the time is up, allow for the pressure cooker to come to a natural release for 10 minutes then vent so the remaining pressure is released.
Take the cheesecake from the pressure cooker and remove the foil and paper towel. Let cool for about 30 minutes.
Replace the paper towel and foil and put in refrigerator for at least 6-8 hours. Cut and enjoy!