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Another Baking Question

Elle | May 14, 200201:03 AM

I have always wondered how people make cheesecakes with the crust evenly and perfectly all the way up the side of the springform pan. I have seen them this way at the Cheesecake factory where the crust comes all the way up the sides, but I have not quite been able to achieve this with graham cracker crumbs. Do you make a paste out of the crumbs or just use a lot of butter to make the crumbs stick to the sides?

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