to make the cakes so that serving them at a potluck would be easy, i filled muffin tins with a crumb crust and baked little individual cakes. the recipe called for using cookie crumbs to coat the bottom of cake after it is baked and turned out of the pan. this idea sounded a little wacky to me, actually it sounded like a lot of work that just wasn't necessary. but this is the sort of thing you will encounter every time you bake a cheesecake in a water bath while using a springform pan or one of those specialty cheesecake pans with a removable bottom. a very long time ago, i abandoned this method because water baths are a pain in the...well, you know what i mean.
on more than one occasion, i have listed my fool proof hints for baking a perfect cheesecake and you can read some of them here or read the entire article here-i apologize in advance for the commercial. but if you read them, they will help you reach cheesecake nirvana. one of my rules for cheesecakes is to bypass the graham cracker crumbs. they are an awful addition to a cake that you have just invested a bit money on-chocolate and cheesecake are not necessarily cheap. my preference is to use my own cookie crumbs made from my biscotti recipe. by mixing up a batch of my own cookies, i can flavor them how ever i see fit and i can tailor the crust to the cake. biscotti crumbs also keep well in the closet. if you are not inclined to mix up a batch, buy some that have not been dipped in chocolate so that they are not oily after you grind them up.
to see what the other bakers came up with, be sure to visit the tuesdays with dorie page.