Ingredients
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Cooking spray
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8 Oreo cookies, finely crushed
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2 tbsp butter, melted
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2 (8 oz) blocks cream cheese, softened
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10 tbsp sugar, divided
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2 large eggs
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⅓ cup sour cream
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1 tbsp all-purpose flour
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1 tsp vanilla extract
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¼ tsp salt
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1 (6 oz) pkg fresh blueberries
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1 tbsp lemon juice
Steps
1
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).
2
In a medium bowl, stir together the cookies and butter. Add to pan and press to form even layer.
3
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.
4
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.
5
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.
Tips
Run a small paring knife under hot water, dry, and then use to loosen sides of pan before releasing springform.
