1/2cupplain non-fat Greek yogurt or nonfat sour cream.
3/4cupfresh raspberries, for garnish, if desired
I made used my Ninja 3-in-1 slow cooker, but any large 6-quart slow cooker should work.
Find a round heat resistant dish that will fit in your slow cooker. I used a 6-inch round cake pan. Spray the bottom of the pan with cooking spray.
Combine the graham cracker crumbs, butter and 1 tablespoon of the sugar. Press the mixture evenly into the bottom of the pan.
Beat the cream cheese, remaining 1/4 cup plus 2 tablespoons sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Beat in the egg and egg white until well blended. Stir in the yogurt.
Pour mixture into the prepared pan.
Add 1 to 2 cups water to the bottom of slow cooker.
Place the cheesecake pan in the crock-pot, being careful not to slosh water onto it. Cover the slow cooker with a triple layer of paper towels and the lid.
Cook on HIGH for 2 to 2-1/2 hours, checking after 1-1/2 hours. The cheesecake is done when the center of cheesecake barely moves when pan is touched.
Turn the slow cooker OFF, and run a knife around outside edge of the cheesecake. Let cheesecake stand in slow cooker for 1 hour. Then remove cheesecake from slow cooker and place it on a wire rack to cool to room temperature.
Cover and chill at least 6 hours. Cut into 10 wedges. Garnish with raspberries, if desired.