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1
To prepare the crust, combine the cookie crumbs and sugar with a fork in a small bowl.
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2
Add the butter and mix well.
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3
Press into a 7-inch springform pan; refrigerate 15 minutes.
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4
In another small bowl, blend the coffee granules and the water until dissolved, and set aside.
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5
With an electric mixer on medium speed, beat the cream cheese and brown sugar in a mixing bowl until very smooth.
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6
Beat in the egg substitute.
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7
Add the chocolate syrup and the espresso mixture and beat until well mixed, scraping the bowl as necessary.
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8
Pour into the crust.
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9
To place the pan in and remove it from the slow cooker easily, cut two 20x6-inch strips of heavy-duty aluminum foil.
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10
Fold each strip lengthwise into thirds.
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11
Cross them and place the filled pan in the center of the cross.
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12
Bring the four strips up and lift the pan, using as handles.
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13
Place the pan in the slow cooker, leaving the foil strips under it.
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14
Cover and cook on HIGH until nearly firm but still slightly wobbly in the center, 3-3 1/2 hours.
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15
Turn off the slow cooker and let the cake stand, uncovered, until cool enough to handle, about 30 minutes.
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16
Use the foil strips to lift the pan carefully out of the slow cooker.
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17
Cool completely in the pan on a rack; then cover and refrigerate 8 hours or overnight before unmolding and slicing.
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18
Just before serving, lightly dust the cake with the cocoa powder.
