SLOW COOKER CHOCOLATE CHEESECAKE

Steps:

• 1. Loosely roll 24 by 12-inch piece of foil into 1-inch cylinder. Bend sides in to form oval ring that measures 8 inches long by 5 inches wide. 2. Fill slow cooker with ½ inch water (about 2 cups) & place foil ring in bottom. (Foil will act as rack to elevate cheesecake above water.) 3. Remove cream cheese from refrigerator & let sit on counter until softened, 30-60 mins. 4. Remove eggs from refrigerator & let sit on counter until room temperature, 30-60 mins. 5. Chop chocolate. 6. Microwave chocolate in bowl at 50% power, stirring occasionally, until melted, 1-2mins; let cool slightly. 7. Pulse chocolate sandwich cookies in food processor to fine crumbs, about 20 pulses. 8. Melt 2 Tbsp unsalted butter & cool slightly. Combine crumbs & melted butter in bowl until evenly moistened. 9. Transfer crumbs to 6" springform pan &, using bottom of dry measuring cup, press crumbs evenly into pan bottom. 10. Wipe out processor bowl. 11. Process softened cream cheese, 2/3 cup granulated sugar, and ¼ tsp salt in now-empty food processor until combined, about 15 seconds, scraping down sides of bowl as needed. 12. Add chocolate, sour cream, eggs, cocoa powder, & vanilla. Process until just incorporated; do not overmix. 13. Pour filling into prepared pan & smooth top. 14. Set cheesecake on prepared rack, cover, & cook until cake registers 150 degrees, 1½ to 2½ hours on high. 15. Turn off slow cooker and let cheesecake sit for 1 hour (keeping slow cooker covered). 16. Transfer cheesecake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour. 17. Cover with plastic wrap; refrigerate until well chilled, at least 3 hours or up to 3 days. 18. About 30 minutes before serving, run small knife around edge of cheesecake, then remove cheesecake, sliding onto serving dish. 19. Slice cake, dipping knife blade into hot water and wiping it clean after each slice.