Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and ¼ teaspoon salt. Press into greased pan and set aside.
Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining ½ cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining ¼ tsp. salt and beat until combined.
Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
Cook on high for 2 hours, then turn off heat and let stand 1 hour.
Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/03/02/slow-cooker-cheesecake-2/