I have always wondered about the technique restaurants and bakeries use to make the graham cracker crust go all the way up the sides of the cheesecake. Some people recommended crumbs after the cheescake is done, but thats not what I'm talking about. I guess the best example is the cheesecake factory because their cheesecakes always have a nice crust on the bottom and sides. I tried to make a paste with the graham crackers and butter and that made the crust gummy and not crunchy. Please give me some suggestions because I would love to have that Cheesecake factory look, but I don't know how to achieve it.