Basic Cheesecake Crust:

Directions

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.

Press mixture into the bottom and up ⅓ of the side of a 9-inch springform pan.

Refrigerate for 1 hour.

Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin.

Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange.

For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.