Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)

Instructions:

  1. Grease a 9-inch springform pan. Optionally, line the bottom with parchment paper.
  2. Pulse graham crackers in a food processor until finely ground. If not using a food processor, place crackers in a resealable bag and crush with a rolling pin.
  3. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Mix until well combined and the mixture resembles wet sand.
  4. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to help create a smooth, even surface.
  5. Chill the crust in the refrigerator for at least 30 minutes to help it set.
  6. Preheat oven to 350°F (175°C). Bake the crust for 10-12 minutes, or until lightly golden brown.
  7. Let the cheesecake crust cool completely before adding the cheesecake filling.