1 1/2 cup crushed graham crackers 1/4 cup sugar 5 tablespoons melted butter
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.
This is the basic crust recipe I use whenever another recipe calls for a premade graham cracker crust. You can definitely take the suggestions for altering it. I've done the gingersnaps and chocolate wafer ones. Haven't tried the brown sugar version yet though.