Let 24-ounces cream cheese warm to room temperature. Then place it in a large bowl. Add ¾-cup of granulated sugar and mix until it is well blended. Add 3 eggs, one at a time, blending between each one. In a second medium-sized bowl, mix together the crumbs from 6 crushed graham crackers and 3-tbsp melted butter. In a pan that will fit within the crock-pot, add the graham cracker mixture and create an even layer. Spoon the cream cheese mixture on top of the graham cracker layer. Pour 2 to 3-cups of water into the bottom of the slow cooker and place the cheesecake pan inside the cooker. Cover and cook for 2 to 2 ½-hours on a high setting. The cheesecake is done when a knife inserted into the center comes out clean. Remove the pan and let cool for 30 to 60 minutes and place in the refrigerator for at least 1 hour.
Chocolate Lava Cake
In a large bowl, whisk together 1 ½-sticks melted butter, 1 ½-cups sugar; ⅔-cup unsweetened cocoa powder, ⅓-cup all-purpose flour, 3 large eggs, 1-tsp. vanilla extract, and ½-tsp. sea salt. Add ½-cup semisweet chocolate chunks. Generously butter the interior of a 4 to 5-quart crock-pot and scoop the batter into it, making sure the layer is evenly distributed. Cover and cook for 3 hours on the low setting. The cake is done when the center is gooey and the edges are crisp. It is delicious served warm with vanilla ice cream.
Pour 1-cup sugar into a small pan warmed to medium heat on the stove. Stir while the sugar melts and turns brown. Remove it from the burner and divide the liquid into 4 ramekins making sure the liquid covers the sides. In a large bowl, beat 3 large eggs. Add ½ (14-ounce) can of sweetened condensed milk, 1½-cups whole milk, ¼-cup sugar, and ½-tsp. vanilla extract. Mix thoroughly with a whisk, and then pour the mixture over the caramel liquid in the ramekins. Place the ramekins in a 4 to 5-quart crock-pot and surround them with hot water making sure not to get any in the ramekins. Cover and cook for 4 hours on a high heat. Remove the flans and let them cool on a wire rack for an hour. Loosen the edges with a knife and flip the flans upside down on chilled serving plates.