Place roast in slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160F. Remove meat to a serving platter; keep warm. Skim and discard fat from cooking juices. To make gravy, transfer juices to a small saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.