Slow-Cooker Strawberry Cheesecake for Two

Ingredients

• 4  graham crackers whole
• 1 tablespoon butter 
• 8 oz cream cheese 
• 1  eggs 
• 1 tablespoon honey 
• 2 tablespoons strawberry jam 
• 0.3 teaspoon salt 
• 1 serving strawberries fresh sliced

Equipment

• food processor
• bowl
• ramekin
• slow cooker

Directions

1. In food processor, pulse graham crackers until completely crushed.
2. Add butter; pulse until well combined. Press cracker mixture evenly in bottom of 2 ungreased 1-cup ramekins.
3. In same food processor, pulse cream cheese, egg, honey, jam and salt until batter is smooth, scraping down side of processor bowl as needed. Divide cheesecake batter evenly between ramekins.
4. Pour 2 cups water into 6-quart slow cooker.
5. Place ramekins in slow cooker.
6. Cover; cook on Low heat setting 1 hour 30 minutes to 2 hours or until cheesecake is set.
7. Turn slow cooker off; uncover. Leave ramekins in slow cooker to cool, about 45 to 60 minutes.
8. Refrigerate 2 to 3 hours before serving. To serve, garnish with sliced strawberries.