Amount
Ingredient
Preparation



1 1/2
cups
graham cracker crumbs





1/4
cup
sugar





5
tablespoons
butter

melted

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

Press mixture into the bottom and up 1/3rd 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.