On Wed, 27 Nov 2019 11:08:21 -0500, Gary > wrote:

>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.

I make my cheesecake crust from Nabisco Nutterbutter cookie crumbs.