In a small bowl, combine cookie crumbs and butter. Spray cooking spray in a springform pan. Spread crumb-butter mixture evenly in bottom of pan. Place in freezer for 10 minutes.
In a mixing bowl, add cream cheese and sugar. Mix until smooth. Add sour cream, orange zest, and vanilla. Add eggs and mix until blended.
Remove springform pan from fridge. Place cheesecake batter over cookie crust in pan.
Pour water into bottom of cooker. Place steamer rack in bottom. Place pan with cheesecake batter on top of rack.
Close and lock lid, set pressure cooker to "bake", adjust time to 25 minutes, and press "start/stop".
When done, natural release for 10 minutes, then quick release to make sure all pressure is released before opening lid.
Carefully open lid and remove cheesecake. Allow to cool.
Unlatch springform pan, lift pan up, and wrap cheesecake in plastic. Place in fridge for 4 hrs, or overnight. Top with orange candy (optional).
