Ingredients:

Nonstick cooking spray
12 oz. cream cheese softened
1/2 c. sugar
2 T. lemon juice
1 T. all purpose flour
1/2 t. vanilla
1/2 c. sour cream
3 eggs
2 t. lemon zest
1 c. warm water

Directions:

1. Lightly coat a 1-quart souffle dish or casserole dish with cooking spray. Tear off two 18″ pieces of aluminum foil. Fold each piece into thirds lengthwise. Crisscross the foil strips and center the dish on top of the crisscross. Set aside.

2. For filling, in a large bowl, combine cream cheese, sugar, lemon juice, flour and vanilla. Beat with an electric mixer until smooth. Add eggs, beating on low until just combined.. Stir in lemon zest.

3. Pour mixture into the prepared dish and cover tightly with a new piece of foil. Pour warm water into a 3.5-5-quart crock pot. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the crock pot. Leave foil strips under the dish.

4. Cover and cook on high for 2.25 to 2.75 hours or until center is set.

5. Carefully lift foil strips to remove dish. Discard foil strips. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with fresh fruit. 

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