Slow-Cooker Cheesecake with Raspberries - graham crumbs

Method

• Combine graham crumbs and butter; press onto bottom of parchment-lined 6-inch springform pan.
• Beat cream cheese, sugar and flour in large bowl with mixer until blended.
• Add sour cream; mix well.
• Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Add enough water to 5-L round or oval slow cooker to fill to 1/2-inch depth.
• Place rack on bottom of slow cooker; top with filled springform pan.
• Cover with lid.
• Cook on HIGH 2 hours.
• Turn off heat.
• Let cheesecake stand in (covered) slow cooker 1 hour.
• Transfer cheesecake to separate wire cooling rack.
• Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate cheesecake 4 hours.
• Top with raspberries just before serving.