Slow Cooker Caramel Cheesecake

In medium bowl, combine crumbs, walnuts, 1 Tbsp. brown sugar and melted butter and mix until crumbly. Pat into bottom of 7-inch springform pan and set aside.

In large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar and 1/4 cup sugar and beat well. Add eggs, milk, vanilla, and flour and beat until smooth. Pour this mixture over crumb crust in prepared pan.

Melt chocolate chips in microwave oven or over very low heat. Drizzle over cheesecake in pan, then using knife, marble by drawing knife through the chocolate and cheesecake batter.

Place a rack or ring of crumpled aluminum foil in bottom of 5 quart crockpot. Then fold two 24-inch long pieces of heavy duty foil in half the long way, then in half again, and place over rack or ring of foil in crockpot, making an 'X', letting the edges hang down over the sides of the crockpot. Place the springform pan on top of all of this, making sure it's level.

Cover crockpot and cook on high for 2-1/2 to 3 hours. Turn off crockpot, don't remove lid, and let stand for 1 hour.

Carefully remove cheesecake from crockpot, using the strips of foil you placed over the rack, and chill for at least 3 hours.

Remove sides of pan and serve with hot chocolate sauce or caramel fudge ice cream topping and some whipped cream.