1.5Packagescream cheese-12 ounces total cream cheese, softened
1/2cupsugar + 1 TBS Sugar
1cupsour cream or plain greek yogurt
3/4cupgraham cracker crumbs
Ingredients for topping
1lemon,juice and zest reserved
In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Set mixture aside.
In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
Pour the cream cheese mixture on top of the crust, into the spring form pan. Do not overfill.
Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 2 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base.
In a medium sauce pot, add cranberries, sugar, water, lemon juice and lemon zest; bring to boil. Reduce and simmer for 5 minutes. In a small bowl, mix cornstarch with about 1 TBS water, and then pour into the pot. Simmer for 1 minutes or until mixture thickens. Remove from heat.
Pour cranberry topping over cheesecake, slice and serve. Store cheesecake in fridge when not eating.