Preparation

1. Lightly coat the bottom and sides of a 6-inch springform pan with 1 teaspoon unsalted butter; reserve.2. Place the graham cracker crumbs the 2 tablespoons of sugar and the butter in the work bowl of a Cuisinart® Food Processor fitted with the metal blade. Process for 30 seconds. Press the graham cracker mixture into the bottom of the prepared 7-inch springform pan.3. Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held electric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then beat in lemon juice, zest, and extracts. 4. Pour the mixture into the springform pan. Set the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the springform pan on the rack. Cover and press the on/off button to turn the unit on. Set time to 2 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer for 30 minutes. 5. Once the cheesecake has rested for 3 minutes, remove it from the slow cooker using hot pads, and place on a wire rack to cool completely. When cool, place in the refrigerator for at least 8 hours before serving. *If you want to make your own graham cracker crumbs, crumble 4 graham cracker sheets into 1-inch pieces. Place in work bowl of Cuisinart® Food Processor fitted with the metal blade. Pulse to chop, then process continuously to pulverize into crumbs, about 30 to 40 seconds. **Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a thin-bladed knife to remove the bitter white pith from the strips of lemon peel.