Recipe Station

First and foremost, take the cream cheese out of the fridge because you will need to have it at room temperature. If you want to get fancy with the sugar, by all means, do. There are all kinds of great sugars out there these days for a little bit of an exotic flavor.

Let's Get Baking…

The Ingredients To Gather:

• 3/4 cup graham cracker crumbs
• 2 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon cinnamon
• 2/3 cup plus 1 tablespoon sugar
• Salt
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 teaspoon pure almond extract
• 1 cup sour cream

The Step By Step Directions To Follow:

1. Mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan.
2. Combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt.
3. Add the eggs and the almond extract.
4. Add the sour cream and beat until smooth.
5. Pour the batter into the springform pan.
6. Fill a slow cooker with 1/2 inch of water and position a rack in the bottom.
7. Set the cheesecake on the rack.
8. Cover the slow cooker.
9. Turn the cooker to high and cook for 2 hours.
10. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.

Finished!

Once done chilling, just slice it and serve. Once you take that first bite you'll understand the magic of the slow cooker and wonder why you didn't do it sooner. Everyone will want to know your secret. Many will know but few will try. So, lucky for you because you proved your patience.

Enjoy!

Article Source: Food & Wine