Peach Cheesecake in a Slow Cooker

Ingredients:

• 3 small ripe peaches, pitted and cut into 0.5 cm slices.
• 12 pcs. graham crackers (crispy cookies) made from whole wheat flour, broken into halves
• 5 tbsp melted butter
• 2 packages (230 g each) of cream cheese, room temperature
• 1 tbsp. and 1 tbsp. l. brown sugar
• 3/4 cup sour cream
• 2 tsp vanilla extract
• A pinch of fine salt
• 3 large eggs, room temperature
• Special device: springform baking pan with a diameter of 20 cm.

Preparation:

1. Loosely fold a piece of aluminum foil (about 50 cm long and 2.5 cm wide) into a cylinder, then roll it into a ring (approximately 18 cm in diameter). Fill a 5-6 liter multicooker with water to a depth of 1.5 cm and place a foil ring on the bottom.
2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add 4 teaspoons of melted butter and pulse until the mixture resembles wet sand. Grease a springform pan with 1 teaspoon of melted butter. Press the crumbs into the bottom of the pan and press them into the sides 1/3 of the way with a glass (press the bottom firmly).
3. Rinse the food processor, add the cream cheese mixture, 1 cup brown sugar, sour cream, vanilla, and salt, and process until smooth, scraping down the sides of the bowl as needed. Add the eggs and mix. Spread the filling over the cookie crumbs.
4. Carefully place the cheesecake pan on foil in the slow cooker. Cover the cheesecake with a double layer of paper towels and close the lid (tuck the ends of the towels over the top). Cook on low until the cheesecake is set, about 4 hours (the cheesecake will jiggle slightly when moved around the pan).
5. Turn off the multicooker and open the lid. Wipe the lid, replace the paper towels with fresh ones, and cover again. Cool the pie in the multicooker for 2-3 hours.
   
   Remove the cheesecake, cover with plastic wrap and refrigerate for at least 3 hours to firm up. The cheesecake can be stored in the refrigerator for up to 3 days..
6. An hour before serving, place the peaches in a bowl and sprinkle with 1 tablespoon of brown sugar. Shake the bowl to combine, and let them sit in the sugar and their own juices for about an hour, stirring occasionally.
   
   Using a small knife, loosen the cheesecake from the sides and then release the clamp. Spoon the peaches onto the cheesecake along with the syrup, spreading them evenly over the entire surface, and serve.