Cooking spray, for pan
3/4 c. graham
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
8-oz. blocks cream cheese, softened
1/3 c. sour cream
tbsp. all-purpose flour
1 tsp. pure
Grease a 6" springform pan and wrap
tightly with two layers of foil. In a
6-quart slow cooker, pour 1" water.
Crunch up and create a foil circle and
place inside crockpot/slow cooker as a
Make crust: 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.
In a large bowl using a hand mixer or in
the bowl of a stand mixer fitted with
the paddle attachment, beat cream cheese
and remaining 1/2 cup sugar until
fluffy. Add eggs, sour cream, flour,
vanilla, and remaining 1/4 tsp. salt and
beat until combined.
over crust. Top crockpot/slow cooker
with three layers of paper towels and
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.