Mix the ingredients together in a small bowl. A fork worked
pretty well to break up the brown sugar. Cover a 10-inch
springform pan (a round pan made of two pieces - the bottom
and sort of a thick hoop with a buckle that can be taken off once
the cake is cooled) with heavy duty aluminum foil so the bottom
is covered and it goes mostly up the outside of the pan. This is
to keep the water out during cooking. Why water? That comes
Press the crust to evenly cover the bottom of the pan and a little up
the sides. Just use your hand and be gentle; don't overthink it. You
shouldn't see the bottom of the pan; that means you have a hole in
your crust. And that's just sad.
Bake the crust in a preheated 325 degree oven for 5-8 minutes.
You just want a slight golden color. Remember, the crust will bake
again with the cheesecake filling, so there's no need to bake it to
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