Basic Cheesecake Crust:
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.