Using a non-stick spray, coat a 7x3 springform pan.

In a food processor, pulse your pecans until very fine and transfer to a small bowl.

Add graham cracker crumbs, melted unsalted butter, brown sugar, and cinnamon; mix until coated and damp.

Pour the mixture into the springform pan; spread evenly across the bottom and press down with a flat-bottomed measuring cup or glass.

Place the springform pan in the freezer for 25 minutes.

While crust is freezing, beat softened cream cheese and sugars on medium until smooth.

Add remaining ingredients; beat until smooth, scraping sides if necessary.

Remove pan from freezer; fit a “lid” with tinfoil loosely for rising.

Pour batter into the pan, leaving about ¼ inch at the top; cover with tinfoil.

Add 1.5 cups of water to the Instant Pot, place trivet and pan inside, and lock lid.

Set to manual mode for 40 minutes on high; allow natural pressure release for 25 minutes.

Transfer to a rack; remove foil, cool, then refrigerate for 6-8 hours or overnight.

Serve with toppings like whipped cream, caramel, or chocolate drizzle.