1. For the crust: Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 7-inch round springform pan with a round of parchment paper.
2. Toss together the cookie crumbs, brown sugar, and melted butter in a small bowl until the mixture resembles wet sand. Press firmly across the bottom and halfway up the sides of the prepared pan. Refrigerate for at least 15 minutes to firm up the butter.
3. Bake until just set, golden, and fragrant, about 10 minutes. Place the pan on a wire rack to cool to room temperature.
4. For the filling: In a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the cream cheese, granulated sugar, and brown sugar on high speed until smooth.
5. Add the sour cream, flour, and salt, and beat on high speed until smooth. Add the eggs and egg yolk, one at a time, beating well and scraping down the bowl after each addition. Quickly beat in the bourbon and vanilla.
6. Sprinkle the chopped pralines over the crust. Pour in the filling. Cover the pan tightly with aluminum foil.
7. Pour 1 1/2 cups of water into the pot. Set the pan on a metal trivet with handles and lower them into the pot. Cover and cook on HIGH PRESSURE for 30 minutes. Let stand for NATURAL RELEASE for 8 minutes, and then QUICK RELEASE the remaining pressure.
8. Remove the pan from the pot, uncover, and gently blot away the surface moisture with a paper towel. To minimize the chance of a cracked filling, run a knife blade around the inside of the pan so that the cheesecake won’t adhere to the pan as it cools. Let it stand on the trivet until cooled to room temperature.
9. For the topping: Stir together the sour cream and brown sugar in a small bowl. Spread over the top of the cooled cheesecake. Refrigerate until deeply chilled, at least 4 hours, and preferably overnight. Run a knife blade around the inside of the pan to loosen the cheesecake and remove the pan ring. Just before serving, arrange the candied pecan pralines on top.