Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the slow cooker liner using the back of a spoon or a flat-bottomed glass to avoid gaps.
  3. Beat softened cream cheese and sugar until completely smooth and no lumps remain.
  4. Add eggs one at a time, beating on low speed just until combined; do not overmix.
  5. Stir in the vanilla extract and sour cream until the filling is velvety.
  6. Pour the filling over the prepared crust and smooth the top with a spatula.
  7. Cover and cook on HIGH for 2 to 3 hours until edges are set but the center has a slight jiggle.
  8. In a medium saucepan, combine diced strawberries, 1/4 cup sugar, and lemon juice. Simmer over medium heat until strawberries break down.
  9. Dissolve cornstarch in water and stir into the strawberry mixture; simmer until thickened, then remove from heat and cool.
  10. Transfer cheesecake to a 9x13 inch pan, top with the cooled strawberry glaze, and chill for 4 hours before slicing.