Melt chocolate chips in microwave 1 minute. Stir and microwave 30 seconds at a time, stirring between until melted and smooth.
Mix cream cheese and sugar with electric mixer.
Mix in flour, eggs, vanilla and chocolate until well combined.
Pour into springform pan over crust.
Pour 2-3 cups water into bottom of slow cooker.
Set springform pan in the water, making sure it doesn't come up the sides of the pan too far. You don't want water in the cheesecake, but you also don't want the crock to boil dry.
Cook on high 3-4 hours, until it's set and the middle is only a little soft and wet.
Carefully remove finished cheesecake from crock.
Cool on wire rack.
Refrigerate in pan for at least 6 hours.
Remove springform pan before serving.
