Vanilla Bean Cheesecake

8 to 10 servings
You’re in for a real treat with this one, folks. The most difficult part is setting the cake pan in the multi-cooker because, depending on the size of your springform pan, it may not rest evenly on the bottom of your multi-cooker. We found that wrapping foil around the base of the pan so that it fits inside snugly did the trick. Another trick is to set the unfilled crust-lined pan inside the multi-cooker, then pour in the cheesecake batter. Since this cheesecake takes a little bit of prep time and is best after refrigerating overnight, it’s a great candidate for a make-ahead dessert.
Crust
6 tablespoons (¾ stick) unsalted butter, melted
1 sleeve cinnamon graham crackers (about 9 crackers), or 1½ cups ground
3 tablespoons sugar

Filling
1 pound cream cheese, at room temperature
2 tablespoons all-purpose flour
¾ cup sugar
3 large eggs, at room temperature
¼ cup sour cream
1 vanilla bean, pod split open and seeds scraped out (reserve the pod for another use), or 1 teaspoon vanilla extract
7 cups hot water, or more if needed
1. Preheat the oven to 350°F. Using a pastry brush, generously grease the bottom and sides of a 7-inch springform pan with some of the melted butter.
2. To make the crust, add the graham crackers and sugar to a food processor and process into crumbs. While the machine is running, drizzle in the remaining melted butter. Turn off the machine, remove the blade, and stir the crumbs with a rubber spatula until the butter is uniformly distributed. (If using ground crumbs, simply use a rubber spatula to mix the crumbs with the sugar and the remaining melted butter in a bowl until combined.)
3. Transfer the crumbs to the prepared springform pan, and using the palm of your hand, flatten the crumbs onto the bottom, forming a flat, even crust. Bake in the oven for 10 minutes, and then transfer the pan to a wire rack to cool. Once the crust is cool, securely wrap the bottom of the pan with aluminum foil to prevent water from leaking into the cake while it is cooking.
4. To make the filling, add the cream cheese to the bowl of a standing electric mixer fitted with the paddle attachment, and mix on medium speed until smooth. Add the flour and sugar and mix for 1 minute longer. Add the eggs one at a time, beating after each addition and allowing each egg to become fully incorporated before adding another. Add the sour cream and vanilla seeds, and mix until combined. Transfer the filling to the prepared springform pan.
5. Add the hot water to a multi-cooker. Carefully set the cake pan in the multi-cooker so that the pan sits as flat as possible. The water should come within an inch of the top of the pan; add more water if necessary. Close the lid. Cook the cake on the “slow cook” program for 5 hours, or until the cake is set.
6. Carefully remove the springform pan from the multi-cooker and let it cool on a wire rack for 1 hour. Refrigerate the cake for at least 8 hours before serving.
7. Before serving, run a thin knife around the sides of the cake, and then carefully remove the sides of the springform pan. To slice the cake, heat a knife under hot running water, wipe it dry, and then cut the cake into the desired servings, wiping the knife after each cut.

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