About the crust: The ratio of crumbs to butter is off. It seemed rather dry, as if there wasn't enough butter in it, but I made the mistake of trusting the recipe rather than my own instincts. After only 8 minutes in the oven, I began to smell it burning. Indeed, my crust was very burnt and had to be thrown out. I found several other cheesecake recipes with graham cracker crusts that used more butter in the crust and didn't bake the crust, just refrigerated it until the batter was ready to be poured over it. So I remade the crust, using an additional 1 tablespoon of butter and didn't bake the crust, just refrigerated it until I was ready to pour the batter in. That seemed to work well. However, I was disappointed in this cheesecake. It was rather flat, resembling a pie more than a cheesecake. A rather disappointing outcome after having to remake the crust after it burned.
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