Cut roast in half and place in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°.
Remove meat and cover to keep warm.
Skim fat from the liquid; transfer to a small saucepan.
Bring liquid to a boil.
Combine cornstarch and water until smooth.
Gradually stir cornstarch mixture into cooking juices.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Drizzle sauce over pork.