Add the condensed milk, greek yogurt to a bowl. Split the vanilla bean down its length, scrape out the seeds and add that to the bowl. Whisk well and pour the mixture on top of the crust, then cover the pan with foil. Add 2 cups of water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot (a tall trivet works too). Place the cheesecake pan on top of the rack.
Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Place the cheesecake on a wire rack, remove foil, and let it cool down for an hour.
After an hour, unmold the cheesecake - it’s easiest to unmold while slightly warm (you may need to run a pairing knife along the edges of the cake if it appears to be sticking).
Put the cheesecake in the fridge to chill for 4-6 hours or overnight. The cake will set as it cools.