Crust:
1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 tablespoons sugar
3 tablespoons butter, melted
Filling:
16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Combine crust ingredients. Pat into a 7-inch springform pan. Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before removing pan sides.
Chill in the refrigerator before serving, and refrigerate any leftovers.