Crock Pot Creamy Orange Cheesecake

Ingredients:

Crust
• 3/4 cup cookie or graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter

Filling
• 16 ounces cream cheese (light)
• 2/3 cup sugar
• 2 eggs
• 1 egg yolk
• 1/4 cup frozen orange juice concentrate, thawed
• 1 teaspoon orange or lemon zest, or dried grated rind
• 1 tablespoon flour
• 1/2 teaspoon vanilla

Directions:
Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch spring form pan. In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn’t rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.