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YOU WILL NEED: 7 -inch well-greased springform pan OR 7-inch (6 cup) souffle dish lined with greased heavy-duty foil and 1 lg.
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(minimum 5 quart each) oval slow cooker.
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In a bowl, combine chocolate wafer crumbs, melted butter and sugar.
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Press the mixture into the bottom of prepared pan.
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Place in freezer until ready for use.
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TO MAKE CHEESECAKE: In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth.
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Beat in eggs, one at a time, until incorporated.
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Beat in whipping cream and vanilla.
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In a saucepan, over low heat, combine coffee, chocolate chips and Kahlua.
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Cook, stirring, until melted.
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Pour into cheese mixture and beat until thoroughly combined.
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Spoon over prepared crust and cover tightly with aluminum foil, securing with a string.
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Place pan in slow cooker stoneware and pour in enough boiling water to come 1-inch up the sides.
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Cover and cook on HIGH for 3 to 4 hours or until edges are set and center is just slightly jiggly.
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Remove from slow cooker and chill thoroughly, preferably overnight, before serving.
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TIP: To ensure that the cake lifts off the pan intact, spray pan with non-stick vegetable spray.
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For added insurance, cover the bottom of the cake pan with a parchment circle, cut to size.
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This is a rich, delicious cheesecake, appropriate to any occasion, and its a cinch to make in your slow cooker.
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Place a slice on a plate and accompany with fresh raspberries that have been tossed with sugar and a tiny bit of good quality balsamic vinegar.
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The 150 Best Slow cooker Recipes ..J. Finlayson
