Spray a 6-inch springform pan with baking spray and set aside

Using a food processor, grind up the pecans

Using a large bowl, whisk together the ground pecans, graham cracker crumbs, ground cinnamon, nutmeg, ginger, brown sugar and melted butter and mix together until combined

Press into the springform pan

Using a large mixing bowl, beat the cream cheese and sugar until light and fluffy

Add the rest of the ingredients and beat until creamy and smooth

Pour the batter into the crust

Place a trivet into a 8-qt instant pot and add 1 1/2 C water

Transfer the cheesecake onto the top of the trivet and cover with foil

Press the manual setting and adjust it to high pressure to 40 minutes

When the beeper goes off, release pressure for 30 minutes

Carefully open the lid and remove the cheesecake to a wire rack

Allow the cheesecake to sit for an hour before moving to the fridge

Using a mixing bowl, beat together the heavy whipping cream, powder sugar and cinnamon until stiff peaks

Smooth evenly over the top of the cheesecake

Scoop the rest of the whipped cream into the piping bag

Pipe whipped cream around the edging

Sprinkle cinnamon around the edging, cut and enjoy!