Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 30 \N | Graham cracker crumbs; finely chopped -- 1 1/2 c |
| 3 tablespoons | Sugar |
| ¼ cup | Butter or margarine; melted |
| 1½ cup | Chocolate wafer cookies; finely ground--24 cookies |
| 3 tablespoons | Sugar |
| ¼ cup | Butter or margarine |
| 1½ cup | Round gingersnaps; finely ground--30 cookies |
| 3 tablespoons | Sugar |
| ¼ cup | Butter or margarine |
| 3 ounces | Pecans, almonds, pistachios, hazeln; toasted--finely gr |
| ¾ cup | Plain or chocolate graham crackers; finely ground |
| 3 tablespoons | Sugar |
| ¼ cup | Butter or margarine; melted |
GRAHAM CRACKER
CHOCOLATE CRUMB
GINGERSNAP
NUT CRUST
In bowl combine all ingredients except butter. Stir in butter until well blended. For nut crusts, press crust in pan and bake in oven preheated to 325 F for 10-12 minutes or until lightly browned. Let cool completely before filling with cheesecake batter. Source: Women's World Nov½, 1996 Typos by Sarah Gruenwald sitm@...