Press cookie crust into greased 7-inch push-pan; freeze briefly.

Beat cream cheese, sugar, sour cream, eggs, and vanilla smooth; fold in chopped cookies.

Pour batter over crust; cover pan tightly with foil.

Set pan on trivet over 1 cup water; cook at high pressure 35 minutes.

Naturally release pressure 10 minutes; remove and cool.

Chill at least 4 hours before unmolding and slicing.