A cheesecake is traditionally baked in the oven, with the springform pan set inside a roasting pan that is filled with water. This set up ensures that the eggs in the cake don’t overheat and curdle. Moving this recipe to the slow cooker ensures that it bakes through perfectly every time. There’s no need to worry about the water overheating or evaporating. As a result, the slow cooker turns out a remarkably creamy cheesecake and there’s no risk of cracking on top (a sure sign of overcooking that often happens when baking in the oven).