Pink Grapefruit Cheesecake

Directions

• 1. Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake.
• 2. In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up the side of prepared pan.
• 3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined.
• 4. Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull.
• 5. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen side from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.