Crockpot Cheesecake

Relief Society Saturday Activity 11/3/12

3 (8 oz.) packages cream cheese, room temperature
3 eggs
3/4 cup sugar
6 graham crackers (full pieces), pulverized into crumbs
3 TBS. of stick butter, melted

Place cream cheese in large bowl and add sugar.  Mix until sugar and cream cheese are well blended.  Add the eggs one at a time.  After adding an egg, blend, then add the other etc.  

In a separate bowl, add graham cracker crumbs and melted butter.  Mix well as this will form the crust.  

Choose a pan or small crock type cooking pan that will fit in the bottom of your crockpot with room left on the sides.  You want to be able to pull the pan out without too much difficulty.  
Add the graham cracker crumbs mixture to the bottom of the pan.  With a spool, pat the graham crackers out until you have a smooth layer.  Add the cream cheese mixture to the top of the graham crackers.  

Add 2 to 3 cups water to the bottom of the crockpot and place the lid on the top.

Cook on high for 2-21/2 hours or until the center does not have a watery consistency when you stick a knife into it.  The cheesecake will begin to crack on the sides.  Let cook for 30 minutes to 1 hour.  Remove and let set in fridge for at least 1 hour.