Preparation

In a medium saucepan, combine the first 5 ingredients. Stir to combine. Cover; heat on low for 15 to 20 minutes, or until sauce has thickened. Strain into a bowl; place over a bowl of ice water to cool.
While the raspberry sauce is cooking, prepare the cheesecake. Lightly coat the bot- tom and sides of a 7-inch springform pan with nonstick cooking spray. Reserve.
In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until combined. Press the graham cracker mixture into the bottom of the prepared pan. Reserve.
Place cream cheese, sugar, salt and zest in a medium bowl. Using a Cuisinart® hand mixer fitted with the beater attachments, beat until smooth and homogenous. Add eggs and egg white, one at a time, mixing well between each addition. Mix in the vanilla until combined. Gently fold in the sour cream. Pour mixture into the pre- pared pan.
Drizzle 3 tablespoons of the reserved, cooled raspberry sauce on top of the cheesecake. Using a paring knife, swirl into batter. Reserve the remaining sauce for serving.
Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the spring- form pan on the rack. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer to 30 minutes.
(continued)
1. Remove cheesecake from slow cooker. Cool to room temperature. When cool, cover with plastic wrap; refrigerate for at least 6 hours before serving.
2. To serve, cut cake into 8 slices. Serve with reserved raspberry sauce.
3. *An alternate to the Raspberry Sauce is the following:
4. 6tablespoons raspberry jam
5. 2tablespoons granulated sugar
6. 2tablespoons water
7. ½tablespoon fresh lemon juice
8. Combine all the ingredients in a small saucepan. Let simmer 8 to 10 minutes. Cool to room temperature. Drizzle 3 tablespoons, in a spiral, over the cheesecake before cooking.