> Cooking spray
> 8 Oreo cookies, finely crushed
> 2 tbsp butter, melted
> 2 (8 oz) blocks cream cheese, softened
> 10 tbsp sugar, divided
> 2 large eggs
> ⅓ cup sour cream
> 1 tbsp all-purpose flour
> 1 tsp vanilla extract
> ¼ tsp salt
> 1 (6 oz) pkg fresh blueberries
> 1 tbsp lemon juice
Coat the inside of a 6-inch springform pan with the cooking spray. Tightly wrap bottom and sides of pan with 2 layers of foil. Add enough water to a large slow cooker to come up ½ inch. Add a small wire rack (or shape and coil a large piece of foil to create a ½-inch-high rack).
In a medium bowl, stir together the cookies and butter. Add to pan and press to form even layer.
With a hand or stand mixer, beat the cream cheese and 8 tbsp (½ cup) sugar until smooth. Beat in the eggs, sour cream, flour, vanilla, and salt until combined. Pour over cookie crust. Place pan into slow cooker.
Arrange 3 layers of paper towels over slow cooker bowl and secure with lid. Cook on high 2 hours. Turn heat off and let stand 1 hour.
Meanwhile, in a medium bowl, toss the blueberries with the lemon juice and remaining 2 tbsp sugar. With fork, mash some of berries. Remove cheesecake from slow cooker and refrigerate at least 1 hour. To serve, remove foil and side of pan. Top with blueberry mixture.
Run a small paring knife under hot water, dry, and then use to loosen sides of pan before releasing springform.