Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Combine crust ingredients. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth; beat in eggs and
continue beating on medium speed of a hand-held electric mixer for
about 3 minutes. Beat in remaining ingredients and continue beating
for about 1 minute. Pour batter into the prepared crust. Place the
cheesecake on a rack in the Crock Pot. Cover and cook on high for 2
1/2 to 3 hours. Let stand in the covered pot after turning it off for
about an hour or 2, until cool enough to handle. Cool thoroughly
before removing pan sides. Chill in the refrigerator before serving, and
refrigerate any leftovers.

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