Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray. Also prepare a small baking sheet with parchment paper for the cookies.

In a stand mixer, beat the butter until creamy. Add the suga, beating until blended and fluffy. Scrape down the bowl and add the egg and vanilla, beating until mixed. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the mixing bowl and beat just until combined.

Using a small (1 tablespoon) cookie scoop, remove enough dough for 8 cookies. Place on the prepared baking sheet and bake for 8 to 9 minutes. Cool completely on the baking sheet.

Press the remaining dough into the bottom of the springform pan. Bake for 15 to 18 minutes or until the edges are set and the middle is puffed up. Place the springform pan on a wire rack and cool completely.

To prepare the cheesecake layer, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.

Add the eggs, sour cream, and vanilla and beat just until combined.

Transfer the mixture to the springform pan and spread evenly.

Cover the bottom and the top of the springform pan with aluminum foil to seal from water.

Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.

Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours or overnight.

Garnish the cheesecake with the cookies as well as sprinkles and whipped topping, if desired.