Basic Cheesecake Crust:

Mix the graham crackers and sugar, then add butter and mix with a fork
until completely moistened. Press mixture into the bottom and up
1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.

Variations: Use ginger snaps instead of graham crackers for a spicier
crust or for cakes like pumpkin. Use chocolate wafers instead of
graham crackers for a chocolate, white chocolate, or certain
fruit-flavored or ~topped cheesecakes like raspberry, cherry, or
orange. For a sweeter, moister crust (do this only if the cheesecake
is going to get eaten quickly, because it gets mushy faster) use
brown sugar instead of white.

(see also Basic Cheesecake Filling and Basic Cheesecake Method &
Toppings)