Cindy Hamilton wrote:
>
> Interesting recipe. I've always loved cheesecake with a graham-cracker
> crust.

I've never heard of one using a plain flour pie crust.

I've always used either grahams crackers crumbled and mixed
with butter, pressed into a pie dish but no prebaking. They are
already cooked.

Or...one year I thought that ginger snaps crumbled would go
well with a cheesecake so I made one, same way.
Result was all ginger snaps overpowered the filling taste.
Would be good to mix with graham crackers half and half.

Next time, I thought of homemade chocolate chip cookies,
crumbled and with butter for the crust.

That one was a huge winner! So delicious.

As far as filling, I love a plain vanilla cheesecake filling.
I've always used the recipe on the back of the
Philadelphia Cream Cheese blocks. It's a good one.

Never any fruit or toppings added.

It's been many years since I've made one. I'm better off without
them.