Only used the crust recipe, and used another cheesecake recipe. Pretty good, tiny bit greasy though after I pressed it down. (I used the crust for 6 servings, even though I only made 4, otherwise it would have been too thin...) Following the original recipe, I think 2 teaspoons of margarine will do. Note: you should only prebake a crust if you're making a no bake cheesecake, otherwise, fill it with the cheese mixture and then bake. Hope this helps.
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