Combine all crust ingredients in a blender and blend until the mixture becomes the consistency of damp sand.
Pour crust ingredients into a 7-inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan. Refrigerate until ready to use.
Make the Pecan Pie Filling:
Combine all pecan pie filling ingredients in a small saucepan. Cook on medium heat, stirring constantly until the pie filling has thickened enough to slightly stick to the sides of the pan. If the mixture starts to boil, turn the heat down to low and continue to stir. This should take about 5 minutes. Remove from heat. Take the cheesecake crust out of the refrigerator and pour the pecan pie filling on top of the crust. This will create a layer of pecan pie underneath the cream cheese layer. Place in the refrigerator until the cheesecake filling is ready.
Make the Cheesecake Filling:
Clean out your blender. You’re going to use it again. :)
Combine all cheesecake filling ingredients, except the eggs, in a blender and blend until fully combined. Add eggs and blend just until ingredients are combined (about 5 seconds on high). Do not over mix. The more you mix the cheesecake filling after you have added in the eggs, the more air that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined.
Pour all of the cheesecake mixture into a springform pan on top of the pecan pie filling. Pan should be about ¾ of the way full.
Tap the filled pan several times on the counter to eliminate all of the extra air. Cover the entire pan with aluminum foil. Be sure to cover the bottom and sides too.
Pressure Cook the Cheesecake:
Place trivet or small metal rack into the pressure cooker along with 2 cups of water.
Place springform pan into your sling. I use the OXO Good Grips Sling and it works perfectly. If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Ninja Foodi.
Gently place sling into Ninja Foodi onto the trivet. Close Ninja Foodi lid and cook on high pressure for 40 minutes. Once the timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid.
Gently remove sling and cheesecake from the pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half-dollar. If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on the countertop several times to remove additional air.
Using a knife, gently separate the cheesecake from the sides of the pan. You just want to make sure that it doesn’t stick once it’s cooled.
Cool on the counter for about an hour and then place in the refrigerator. Cool cheesecake for at least 2 hours.
Make the Pecan Pie Topping:
Combine butter and brown sugar in a small saucepan. Cook over medium heat until boiling. Add in remaining ingredients; cinnamon, whipping cream, and pecans. Let cool. Once cooled, pour over fully chilled cheesecake. Refrigerate and serve.