Like standard cheesecakes, you'll have best results with this recipe if you use a springform pan, the kind with removable sides. I've seen other slow cooker recipes that suggest you cook it right in the crock, but I don't think you'll be as pleased with the results. Don't worry that a springform will become a mono-tasker, like using it on the weekly for making cheesecake doesn't justify its space in your kitchen. You can use springform pans in place of any round pan. I own three different sizes, and I don't apologize. You can find a decent pan for around ten bucks. I found a very affordable 6.5-inch springform pan a few months ago at ALDI. I bought it with the intention of trying instant pot cheesecake, but now that I've adapted my favorite cheesecake recipe to the slow cooker, I don't know that I'll even try that method.