Blend the butternut snaps until in fine crumbs then thoroughly mix through the butter. Press into two small buttered/greased springform pans until the base is covered.
Mix together cream cheese, sugar, eggs, sour cream, vanilla essence and flour until really well blended.
Pour mix over the biscuit base and cook in slow cooker on high with a tea towel under the lid for 2.5 hours.
Adapted from the recipe at https://www.philadelphia.co.uk/Recipes/Traditional%20Baked%20Cheesecake?r=9103