Hi Ali, I would do it similarly to how I do my
gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-
gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor until it's
ground up into a fine crumb, then you mix in a few tbsp of melted butter (3tbsp per
cup of
ground crumbs), and then you can press it out into your pan.
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