Grease a 9" springform pan. Preheat the oven to 350 °F (176 °C).

If you don’t want to use a food processor, add everything but the butter to a large bowl, and then use a pastry cutter to incorporate the butter until you have crumbs.

If you want to use a food processor, add all the crust ingredients except for the butter to the bowl.

Pulse a few times to combine the dry ingredients, add the butter, and pulse until you have fine crumbs. It shouldn’t form a dough - just crumbs!

Press into the prepared pan, making sure it goes all the way to the very edge of the pan, but it shouldn’t go up the sides.

Poke holes, about every 1”, with a fork over the crust.

Bake for 17-20 minutes or until lightly browned.

Place on a cooling rack to cool for 15 minutes before filling. Then fill and follow your cheesecake filling recipe.

Grease a 9" springform pan. Preheat the oven to 350 °F (176 °C).

If not using a food processor, add everything but the butter to a large bowl, stir, and then use a pastry cutter to incorporate the butter. You might need to use your hands to get it combined properly.

If you want to use a food processor, all you do is put everything into the bowl of a food processor.

Process for about 30 seconds or until it easily holds together when pinched together.

Pat over the bottom of the prepared springform pan.

Bake for 14-16 minutes or until lightly browned. It’s okay if it looks a little “fried” around the edges. Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling and continuing with your cheesecake recipe.

Both recipes can be made up to 4 days in advance. Cover the top of the pan tightly with foil or place in a large Ziploc bag so it doesn't dry out.