Slow Cooker Pumpkin Cheesecake

0 Important: Set the cream cheese, sour cream, and pumpkin puree out at room temperature for 1 hour before preparing the recipe. Starting with these ingredients at room temperature is the key to a smooth (not lumpy) cheesecake. 
1 To prepare the slow cooker, place a loaf pan inside the center of the slow cooker and pour water around the pan until it comes up to about 2 inches from the top of the pan. Leave the water in the slow cooker while you make the cake.
2 Line the loaf pan with parchment paper (this will make it easy to lift the cheesecake out when it’s done cooking).
3 Spray the inside of the loaf pan with nonstick cooking spray, making sure to get the ends that are not lined with parchment.
4 In the bowl of a food processor, combine graham crackers and melted butter. Pulse until the mixture resembles wet sand, scraping down the sides if needed.
5 Press the crust mixture into the loaf pan to form the crust. 
6 Wipe out the bowl of the food processor and return it to the base.
7 Combine cream cheese, sour cream, pumpkin puree, pumpkin pie spice, and brown sugar in the food processor.
8 Blend until everything is evenly combined.
9 Scrape down the sides and add egg. 
10 Blend just until the egg is fully incorporated.
11 Pour cheesecake filling over crust. 
12 Transfer cake to slow cooker.
13 Place 2 layers of paper towels over the top of the slow cooker and then place the lid snuggly on top of the paper towels. (Note: The paper towels will absorb moisture and prevent condensation from dripping down onto the top of the cake.)
14 Cook on low for 3 hours (or high for 2 hours), until the sides of the cheesecake are light golden brown and the center still looks a tiny bit wobbly. 
15 Use oven mitts to remove the cheesecake from the slow cooker. Let it cool on a wire rack for 1 hour. 
16 Once it has cooled, gently lift the cheesecake out of the loaf pan (using the parchment) and transfer it to the refrigerator.
17 Refrigerate for up to 2 days. Slice and serve.