Crock Pot Creamy Orange Cheesecake

• Crust
• 3/4 cup cookie crumbs or 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• Filling
• 16 ounces light cream cheese or 16 ounces cream cheese
• 2/3 cup sugar
• 2 eggs
• 1 egg yolk
• 1/4 cup frozen orange juice concentrate, thawed
• 1 teaspoon orange zest (or dried grated rind) or 1 teaspoon lemon zest (or dried grated rind)
• 1 tablespoon flour
• 1/2 teaspoon vanilla

1. Combine crumbs with sugar; mix in melted butter until well moistened.
2. Pat into a 7-inch spring form pan.
3. In a medium bowl, cream together the cream cheese and sugar.
4. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer.
5. Beat in orange juice, zest, flour, and vanilla.
6. Beat for another 2 minutes.
7. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot).
8. Cover and cook on high for 2 1/2 to 3 hours.
9. Turn off and leave for 1 to 2 hours, until cool enough to remove.
10. Cool completely and remove the sides of the pan.
11. Chill before serving, and store leftovers in the refrigerator.

crust, cookie crumbs, sugar, butter, filling, cream cheese, sugar, eggs, egg yolk, orange juice concentrate, orange zest, flour, vanilla

Taken from www.food.com/recipe/crock-pot-creamy-orange-cheesecake-16556 (may not work)