Mix together your cream cheese and sugar in a large mixing bowl (I used my Kitchen-Aid mixer)
Then add your ricotta, sour cream or Greek yogurt and vanilla, beat until smooth, scraping sides as needed
Add one egg, blending it completely before adding the next
Then beat in your flour and cornstarch
Pour your batter over your graham cracker crust
Put a couple of paper towels under the lid and cover
Cook on low for 3-4 hours or until the center is almost set (Carefully rotate your crock as needed throughout cooking to reduce uneven cooking)
Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock (Be careful not to let the towel touch the top of the cake and cool for one hour)
Remove crock from unit and let it cool completely before placing in the fridge to chill for a few hours or overnight
Once your cheesecake bars are chilled, top with cherry pie filling and slice into bars
Notes
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.