Re: Cheesecake
Use 7oz of graham cracker crumbs and one 1/4lb stick of butter, melted. Along with 1/3 cup sugar and a bit of nutmeg (cinnamon works, too). Full proof ratios, guaranteed -- I've made dozens of cheesecakes. (In the USA, graham crackers come in 14.4 oz boxes, with 3 separate waxed paper packs inside. Use one and a half packages. )
Press the crumb mixture into the springform pan using a straight-sided glass with a smooth bottom -- makes a nice corner. Put it in the fridge or freezer while you make the filling. No need to prebake it.