Prepare a foil strip: Cut off a 1 1/2-foot-long piece of standard-width aluminum foil. Double it twice lengthwise to create a long strip. Set aside.

Use butter or pan spray to coat bottom and halfway up the sides of the 7-inch spring-form pan.

To make the crust: Combine the melted butter and cookie crumbs. Press them onto the bottom and a little way up the sides of the spring-form pan.

Using an electric mixer or a food processor, blend the ingredients for the filling. Do not overwork the batter. Pour mixture into the prepared pan.

Pour 2 cups of water into a 6-quart or larger cooker. Set a trivet or rack in place that will raise the cheesecake above the water. Center the uncovered pan on the foil strip and lower it onto the trivet. Fold down the ends of the strip so that they don’t interfere with closing the cooker.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Let the steam subside before lifting the pan from the cooker with the aid of the foil strip. Set on a rack. If there is a small pool of condensed water in the middle, blot it up with a paper towel.

If not eating warm, cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. Before serving, release and remove the rim of the spring-form pan. Serve from the base of the pan, garnished as desired.