Add Biscoff cookies, cardamom, cloves and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to cookie mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased and lined 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
Place pan with crust into freezer for 15 minutes.
Blend together cream cheese, cloves, cardamom, cloves, Karo Syrup, heavy cream, salt, sugar and flour until smooth.
Add eggs, one at a time, mixing until just combined. Do not over mix the eggs.
Pour filling into the pan, on top of the Biscoff Cookie crust.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 43 minutes. Allow a 15 minute natural release.
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Leave Cheesecake on counter for one hour and then place in refrigerator overnight.
Right before serving, use a sifter to dust a generous layer of Powdered Sugar over the Cheesecake, so that it is snow white.
Garnish with whipped cream dollops and a very light dusting of cloves and cardamom, for color.
Add the Powdered Sugar/Spice dusting, right before serving, otherwise, it will settle into the cheesecake and no longer be white.I personally like the height of the cheesecake in a 6 inch pan. The percentage of filling to crust is perfect. However, if you want to use a 7 inch pan, cook for 38 minutes with a 15 minute Natural Pressure Release.If using the mini 4 inch pans, cook for 13 minutes, with a 15 minute Natural Pressure Release.For Single Serving Jar Cheesecake 8 oz Wide Mouth Glass Jar - cook 8 minutes 4 oz Wide Mouth Glass Jar - cook 5 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release