If you are using a graham cracker for the crust that is not very sweet, add a couple of tablespoons of brown sugar when you are processing the graham crackers. Also, when measuring the melted butter that is used to mix with the crumbs and prepare your crust, melt at least 3/4 of a stick of butter and THEN measure what the recipe says. Tip: work quickly when you have your crumbs in a bowl already processed with brown sugar, add the melted butter, quickly stir together well, then drop into your lightly greased cheesecake pan and begin pressing on the bottom and moving it towards the sides. If you end up not having enough for the bottom to your liking, just prepare about 1/2 of the same recipe for the crust and put that on the bottom. Its important to make the sides of your springpan covered with the graham cracker crust so this takes on a beautiful decorative look when revealed. Follow the directions exactly to make sure your cheesecake is a winner. You’ll have plenty of time to decide what fruit topping you want to mix together after you have your cheesecake cooling! Good luck! Your family and friends will love this!
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