What a wonderful treat! I reduced the ingredients to make a cheesecake for my 6" springform pan and then cooked it in the slow cooker. I was a bit nervous, as the filling was much more liquid than I am accustomed to, but it worked out beautifully. I forgot the icing sugar in the crust, and used 2 1/2 tbl butter (made half the recipe of the crust), and it worked out just great. Definitely a cheesecake to consider.