Slow-Cooker Cheesecake with Raspberries

• 3/4 cup graham crumbs
• 2 Tbsp. butter, melted
• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
• 1/2 cup sugar
• 1 Tbsp. flour
• 1 cup sour cream
• 2 eggs
• 1 cup raspberries

1. Combine graham crumbs and butter; press onto bottom of parchment-lined 6-inch springform pan.
2. Beat cream cheese, sugar and flour in large bowl with mixer until blended.
3. Add sour cream; mix well.
4. Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust.
5. Add enough water to 5-L round or oval slow cooker to fill to 1/2-inch depth.
6. Place rack on bottom of slow cooker; top with filled springform pan.
7. Cover with lid.
8. Cook on HIGH 2 hours.
9. Turn off heat.
10. Let cheesecake stand in (covered) slow cooker 1 hour.
11. Transfer cheesecake to separate wire cooling rack.
12. Run knife around rim of pan to loosen cake; cool completely before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Top with raspberries just before serving.

graham crumbs, butter, cream cheese, sugar, flour, sour cream, eggs, raspberries

Taken from www.kraftrecipes.com/recipes/slow-cooker-cheesecake-raspberries-183690.aspx (may not work)