Use a 6-quart slow cooker. Pour the water into your slow cooker and then put in an oven-safe baking dish (such as Corningware or Pyrex), pushing down to make sure that the water doesn’t displace enough to dribble into the dish. You are going to use the slow cooker as a water bath.

In a mixing bowl, combine the graham cracker crumbs and the butter. Press the crumbs into the bottom of your baking dish. Use a stand mixer or a large bowl with a handheld mixer to blend together the cream cheese and sugar. Add the eggs, one at a time, and continue to blend until the batter no longer has any lumps. Pour the batter on top of the graham cracker crust, scraping the bowl clean with a rubber spatula.

Cover and cook on high for 2-3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have set. Touch the cheesecake lightly in the center with your finger – you shouldn’t have any residue on your finger. Let the cake sit in the cooling slow cooker for about an hour, then refrigerate for at least 2 hours before serving.