Crock Pot Cheesecake - Crock-TOBER
3 8oz Packages of Cream Cheese
3/4 Cup Sugar
6 Graham Crackers crushed
3 Tablespoons Butter, melted
Let Cream Cheese to get to room temperature
Open and place in large bowl
Mix until well blended
Add the 3 eggs one at a time.
In separate bowl, add graham cracker crumbs and melted butter.
Choose a pan or small crock like dish that will fit in the bottom of your crock-pot with room left on the side. (You want to be able to pull the pan out) Press the graham cracker crumb mixture into the bottom of the pan.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot...enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and cover.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it and begins to crack on the sides.
Let cool for about an hour
Remove and let set in the refrigerator for at least 1 hour.