Preparation

1. Lightly coat the bottom and sides of a 7-inch springform pan with 1 teaspoon un- salted 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
3. 30 seconds. Press the graham cracker mixture into the bottom of the prepared
4. 7-inch springform pan.
5. Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held elec- tric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then beat in lemon juice, zest, and extracts.
6. 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. Once the cheesecake has rested for 30 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.
7. *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.
8. **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.