CROCK POT CHEESECAKE

Take your 5-quart round insert out of your slow cooker (we used this one) and turn it upside down.

Then take a 24 inch by 18 inch piece of heavy duty foil and sculpt it around the outside of the crock with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your pan inside your crock.

In a medium bowl, mix together your crushed Nilla wafers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.

Next, in a 6 quart mixing bowl, cream together your cream cheese and sugar with a mixer on medium speed. We used this with this paddle. Scrape down the sides as needed.

Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed.

Add one egg at a time, blending it completely before adding the next.

Then beat in your flour and cornstarch.

Finally pour your batter over your crust and place the lid on top.

Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.

Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool for one hour.

Remove crock from unit and let it cool completely before placing in the fridge overnight.

the next day carefully remove cake with foil from your crock and place on a platter.

Gently pull foil away- ripping if necessary and remove entirely from cake.

In a large mixing bowl combine strawberries and glaze.

Slice cake and serve topped with strawberries.