Preheat the smoker to 225. Spray an 8-inch springform pan with cooking spray.
Add the graham crackers and butter to a food processor. Process until it is fine crumbs.
Press the crumbs into the bottom of an 8-inch springform pan.
Add the filling ingredients to the food processor. Process until the batter is smooth.
Pour the cheesecake filling on top of the crust.
Place the cheesecake into the smoker. Cook for 2 hours or until the center only jiggles slightly.
Chill for at least 4-6 hours before serving. As it chills the cheesecake will pull back from the edges of the pan you you can get a nice clean edge.
Notes
Keto Version - Swap out the graham crackers for almonds (or the nuts of your choice) and the sugar for a sugar-free sweetener. With these swaps, there will be 4 net carbs per serving.Storage - Store any leftover cheesecake in the refrigerator for 3-4 days or freeze for longer storage. It will last 2-3 months in the freezer.