How to Make It
Tightly wrap outside of a 7-inch springform pan in aluminum foil. Lightly coat pan with cooking spray. Process cookies, 1/2 cup of the pecans, 2 tablespoons of the sugar, and 1/4 teaspoon of the salt in a food processor until finely ground, about 15 seconds. Add butter; pulse to incorporate, about 5 times. Press cookie mixture into bottom and 1 1/2-inches up sides of prepared pan. Freeze until ready to use.
Beat together cream cheese, and remaining 1/3 cup sugar and 1/4 teaspoon salt in the bowl of a heavy-duty electric stand mixer on medium speed until smooth, about 2 minutes. Beat in sour cream, vanilla, and 1/4 cup of the caramel topping. Add eggs, 1 at a time, beating on low just until incorporated after each addition, and stopping to scrape down sides as needed. Pour filling into prepared crust.
Insert steamer rack of a 6-quart electric pressure cooker into cooker; add 1 cup water. Place cheesecake on steamer rack. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 25 minutes. Allow cooker to release pressure (steam) “naturally” for 10 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid, and gently pat top of cheesecake with a paper towel to remove any accumulated condensation, if needed. Carefully lift cheesecake from cooker.
Place pan on a wire rack, and cool cheesecake completely, about 2 hours. Remove foil from pan; cover and chill cheesecake 8 hours or overnight. Remove sides of pan, and top cheesecake with remaining 1/2 cup pecans and 1/2 cup caramel sauce just before serving.