Instructions

• Plug in a 6-quart oval slow cooker and set it to Low.
• Line the bottom of the crock with a large piece of parchment paper and coat the parchment with nonstick cooking spray.
• Put the graham crackers in a food processor and pulse until they are fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened.
• Pour the crumb mixture into the lined crock and press it evenly and firmly over the bottom to form a crust (use the bottom of a measuring cup or a spoon to press).
• Wipe out the food processor bowl. Add the cream cheese and the granulated sugar and pulse until smooth and lump-free. Scrape down the bowl as needed.
• Add the sour cream, eggs, flour, vanilla extract, and salt to the processor and puree until the filling is very smooth and homogenous.
• Pour the filling over the crust in the crock and smooth the top with a spatula.
• Cover the slow cooker and cook on Low for 5–7 hours, until a skewer or toothpick inserted into the center comes out clean. If condensation collects on the underside of the lid during cooking, carefully wipe it with a clean towel (take care to avoid burns and to keep heat in the cooker).
• When the cheesecake is done, remove the lid, then move the entire crock to the refrigerator and chill for at least 3 hours.
• After chilling, carefully lift the cheesecake out of the crock using the edges of the parchment paper. Peel the paper away, slice, and serve.