Fold 2 feet of aluminum foil twice lengthwise to create a strip for moving cheesecake to and from 6-quart pressure cooker. Liberally butter pan and sprinkle with cookie crumbs, tilting and shaking pan to coat bottom and side. Pour into prepared pan. Cover with buttered aluminum foil so that foil fits tightly around side but allows some room on top for cheesecake to expand. Set trivet or rack on bottom of cooker.
Center springform pan on foil strip and gently lower into cooker.
Loosely fold ends of foil strip over pan. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 20 minutes. Remove lid, opening it away from you, to allow any remaining steam to escape. Let cheesecake cool a few minutes before removing from cooker.