Slow Cooker Muscovado Cheesecake with Hazelnuts & Blackberries Recipe

Crush the digestive biscuits in a food processor or place them in a plastic bag and crush with a rolling pin.

In a bowl, combine the crushed biscuits with melted butter, then press into the base of a greased and lined slow cooker.

In a separate bowl, beat cream cheese and muscovado sugar until smooth. Add sour cream and vanilla extract, mixing well.

Beat in the eggs, one at a time, until well incorporated.

Pour the cream cheese mixture over the biscuit base in the slow cooker.

Cook on low heat for 3 hours, until set around the edges but still slightly wobbly in the center.

Turn off the slow cooker and let the cheesecake cool in the pot for 1 hour.

Remove the cheesecake from the slow cooker, cover, and refrigerate for at least 2 hours or overnight.

Before serving, top the cheesecake with chopped hazelnuts and blackberries.

Slice and enjoy!