Slow Cooker Cheesecake

Directions

• Grease a 6” springform pan and wrap tightly with two layers of foil.
• In a 6-quart slow cooker, pour 1” water.
• Create a foil circle and place inside slow cooker as a rack.
• In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt.
• Press into greased pan and set aside.
• Beat cream cheese and remaining 1/2 cup sugar until fluffy.
• Add eggs, sour cream, flour, vanilla, and remaining 1/4 teaspoon of salt and beat until combined.
• Pour filling over crust.
• Top slow cooker with three layers of paper towels and lid.
• Cook on high for 2 hours, then turn off heat and let stand 1 hour.
• Remove cheesecake from slow-cooker and remove foil from pan.
• Refrigerate until completely chilled, at least 4 hours and up to overnight.