1. For the crust: In a small bowl mix together chocolate graham cracker crumbles, sugar, and melted butter. Press the crumbs into the bottom of a 6 inch spring form pan.

2. For the filling: In the bowl of a stand mixer (or electric mixer), add cream cheese, sugar, flour and salt. Beat until completely combined with no lumps. Add eggs, one at a time, beating after each one. Add iced coffee and remaining butter, beat until completely combined. Pour mixture into the spring form pan, on top of the chocolate crust. Be sure there is an inch of space between the top of the mixture and the top of the pan.

3. Using a large slow cooker, add 1 inch of water to the bottom. Place a wire rack, or 3 mason jar ring tops (remove insert) to act as a rack, in the bottom of the slow cooker. Place the spring form pan on top of the rack/rings.

4. Place 3 layers of paper towels across the top of the slow cooker, pulling tightly so they don't touch the pan, and then place the slow cooker lid on top. This will absorb the moisture to prevent the cake from getting wet while cooking.

5. Cook on HIGH for 2 hours (do not adjust this setting). Remove top and paper towels, let sit in slow cooker for 1 hour to cool. Remove from slow cooker, place in fridge for at least 4 hours, preferably overnight.

6. Drizzle top with caramel sauce, slice, and serve. Enjoy!