Instructions

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine 1 ¾ cups chocolate cookie crumbs, ½ stick melted butter, and 3 tablespoons sugar. Stir until the crumbs are evenly moistened and hold together when pressed.
• Press the crumb mixture firmly and evenly onto the bottom of an 8-inch springform pan. Pack it down flat and compact so the crust is uniform.
• Bake the crust on the middle oven rack for 10 minutes. Remove from the oven and place the pan on a wire rack to cool to room temperature (about 20–30 minutes) while you prepare the cheesecake filling (filling ingredients are not included in the ingredient list).
• If your springform pan is not watertight and you will bake the filled cheesecake in a water bath, wrap the outside of the pan with heavy-duty aluminum foil before adding the filling. Wrap the bottom and sides at least twice and press the foil snugly so water cannot seep in.
• When the pan is filled (follow your cheesecake filling recipe for amounts and baking time), set the wrapped springform pan into a larger roasting pan. Pour hot water into the larger pan to reach about 1½ inches up the sides of the springform pan to create a water bath, then bake the filled cheesecake according to your filling recipe’s instructions.
• After baking the filled cheesecake, lift the springform pan out of the water bath and place it on a wire rack to cool. Remove the foil (if used) once the pan is cool enough to handle. Refrigerate the cheesecake as your filling recipe directs before slicing and serving.