Spray a 7-inch springform pan with non-stick cooking spray, set aside.
Add gingersnaps to a food processor and pulse until fine crumbs are formed. Add butter a little at a time pulsing after each addition until butter is evenly incorporated into the crumbs. Spread evenly into the prepared springform pan. Firmly press the crumbs into the pan to form a crust, starting in the center, working toward the edges and bringing a little up the sides of the pan.
Using an electric mixer, beat the cream cheese and the sugar until smooth. Add the pumpkin, pumpkin pie spice, flour and the whipping cream, beat until well blended. Add the vanilla and the eggs, beat just until combined, being careful not to overbeat the eggs. Pour into the prepared crust.
Add 2 cups water to the Crockpot™ Express Crock Multi-Cooker. Place the steaming rack into the pressure cooker.
Fold a 2-foot-long piece of foil over about 3 times lengthwise to create a sling. Set the pan onto the center of the sling, very carefully lift and set into the pressure cooker. Fold down the edges of the foil to allow room for the lid.
Put on the lid making sure it is in the lock position. Set the valve to the seal position. The cheesecake needs to be cooked on high pressure for 20 minutes with a 15-minute natural release. You can press the dessert button, adjust the pressure to high, and set the time to 20 minutes. Press starts.
After the 20 minutes, allow the pot to natural release for an additional 15 minutes. After the 15-minute natural release time has elapsed, release any remaining pressure with the steam release valve. Remove the lid. NOTE: you may see some water pooled on the top of your cheesecake. Simply use the edge of a paper towel to gently remove any moisture from the top of the cheesecake. Carefully remove the cheesecake from the pressure cooker. Allow to cool for at least an hour. Refrigerate 4 to 6 hours or overnight. Top with whipped cream, optional.