Cheesecake in Crockpot Slow Cooker Cheesecake

This is a good way to bake a cheesecake
without having to turn on the oven.
You can make all different flavored cakes.
In this recipe I go for the sour of lemon.

Ingredients:
Crust:
1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 tablespoons sugar
3 tablespoons butter, melted

Filling:
16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Directions:
Combine crust ingredients.
Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth;
beat in eggs and continue beating on medium speed
of a hand-held electric mixer for about 3 minutes.
Beat in remaining ingredients
and continue beating for about 1 minute.
Pour batter into the prepared crust.
Place the cheesecake on a rack in the Crock Pot.
Cover and cook on high for 2 1/2 to 3 hours.
Let stand in the covered pot after turning
it off for about an hour or 2,
until cool enough to handle. C
ool thoroughly before removing pan sides.
Chill in the refrigerator before serving,
and refrigerate any leftovers.