Crockpot Strawberry Cheesecake in 2 Hours

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
2. Line the bottom of a 7-inch springform pan with parchment paper.
3. Press the graham cracker mixture firmly into the bottom and slightly up the sides of the pan using a flat measuring cup to pack it tight.
4. Beat the softened cream cheese and sugar in a large bowl until completely smooth and lump-free.
5. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
6. Fold in the sour cream and vanilla extract until the batter is glossy and uniform.
7. Pour the filling over the prepared crust and smooth the top with a spatula.
8. Place the springform pan in the slow cooker and cook on low for 2 hours.
9. Simmer strawberries, sugar, and lemon juice in a saucepan; stir in cornstarch dissolved in water and simmer until thick.
10. Allow the cheesecake to cool and refrigerate for at least 6 hours before topping with the strawberry glaze and serving.