Crockpot Cheesecakes

• FOR THE CRUST:
• 1-1/2 cup Ground Graham Crackers
• 1-1/2 Tablespoon Sugar
• 8 Tablespoons Butter, Melted
• FOR THE FILLING:
• 2/3 cups Granulated Sugar
• 16 ounces, weight Cream Cheese, Softened
• 2 whole Large Eggs
• 1/4 cups Heavy Cream
• 1-1/2 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 2 cups Berries, For Garnish

1. For the crust:
2. Mix graham cracker crumbs, sugar and butter into a bowl until mixed and crumbly. Put 1 tablespoon into each jar and compact it down. I usually use a small glass cup to compact them.
3. For the filling:
4. Beat sugar and cream cheese together, until pale. Add eggs one at a time and beat until combined. Beat in cream, extract and lemon zest and beat until fill is smooth. Pour into jars. Place jars into crockpot and carefully (avoid splashing water into the cheesecakes) pour hot water until jars are 3/4 submerged. Cook on high for 1 1/2 hours. Because all crockpots are different, check your cheesecakes after 1 hour. Test the middle by touching it with your finger; if it's solid, then it's done.
5. Remove from crockpot and refrigerate for 2 hours. Garnish with fresh fruit and enjoy!

crackers, sugar, butter, filling, sugar, weight cream cheese, eggs, ubc, vanilla, lemon zest, berries

Taken from tastykitchen.com/recipes/desserts/crockpot-cheesecakes/ (may not work)