1. Put liner in a 6-quart slow cooker.
For crust: Mix together graham cracker crumbs, ¼ cup sugar and melted butter.
Add graham cracker mixture into the slow cooker and spread evenly. Press down with the palm or your hand or the bottom of a measuring cup to compact the crumbs and make a crust.
For filling:
Use an electric hand mixer or stand mixer to cream together cream cheese, 1½ cups sugar, cornstarch and flour. Blend until smooth.
Still using the mixer, in a separate bowl mix together eggs, vanilla and sour cream until fluffy. Add into cream cheese mixture. Mix until smooth and fully combined.
2. Pour batter into slow cooker and evenly spread over the crust.
Tap the bottom of the slow cooker pot on the table to remove any bubbles.
3. Line the top of the slow cooker with a few paper towels to absorb any excess steam.
4. Cover and cook on high for 2 hours, 40 minutes. The center should still jiggle while the sides are more firm.
5. Turn off slow cooker, but do not remove pot from base. Allow to continue cooking from residual heat and rest for 3 hours.
6. Remove paper towels and cover again with lid. Remove pot from base and allow to cool in refrigerator for at least 4 hours (best if overnight).
7. Lift up the liner to remove cheesecake from slow cooker pot. Remove liner and add strawberries on top if desired.
We love the pop of color the strawberries add.
Slice and serve!
