(can add extra stuff for taste, choc chips, coconut etc.)
3 220g packets cream cheese at room temperature
3/4 cup caster sugar
(can add extra for taste berries, chocolate swirls etc)
1Cream butter and sugar together add Vinalla essence, egg, salt and beat. Gradually add flour until mixture forms a thick paste like dough.Grease or line your 7.5 slowcooker before placing in finished dough pressing it down so bottom is covered, cover and cook on high for 1 hour.
3Mix cheese and sugar together until combined add the eggs one at a time ensuring each egg is mixed in before another is added. Spoon on top of your cookie base cook on high without a teatowel for 1 hour before cooking for 1 more hour with the teatowel under the lid.Cake is cooked when it loses the watery look, cheesecake may crack on the edge as cooking.