Using a non-stick spray, coat a 7x3 inch 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, mixing until coated.

Pour the mixture into the springform pan, spreading evenly across the bottom, and press down to form the crust.

Place the pan in the freezer for 25 minutes.

While crust is freezing, beat softened cream cheese and sugars in a medium bowl until smooth.

Add remaining ingredients: eggs, heavy cream, pumpkin puree, vanilla, cornstarch, cinnamon, nutmeg, and ginger. Beat until combined.

Remove springform pan from freezer and pre-fit with a foil lid, loose at the top.

Pour the filling into the crust, leaving about ¼ inch at the top, then cover with foil.

Add 1.5 cups of water to the Instant Pot, place the trivet inside, and set the pan on top.

Secure the lid and cook using manual mode for 40 minutes, then allow natural release for 25 minutes.

Refrigerate the cheesecake for at least 6 hours or overnight before removing from the pan.

Serve topped with whipped cream and optional caramel or chocolate drizzle.