Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.

Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.

Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.

Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.

Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.

Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.

Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.

To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.