Michael wrote:
>
> How do I make my crusts soft? Do you have a simple
> alternative crust I could try?
>
> Thank you, Michael

Instead of graham crumbs, which I know you say you like, use a cookie
type crust -

this one is generally softer and more easily cut than a graham crust,
at least in my

experience:

1 C. unsalted butter, room temp.
2 C. sugar
1 1/2 tsp. pure vanilla extract
4 large egg yolks
2 3/4 C. all-purpose flour
1/8 tsp. salt

Cream butter and sugar until light and fluffy - add vanilla and yolks,
one at a time, beating well after each addition. Sift flour and salt
together, and add to creamed mixture - beat until just barely coming
together, but still crumbly.

Divide dough in half and form into two flat patties - use immediately,
or wrap tightly in plastic wrap and refrigerate until ready to use.
Roll out dough to fit springform pan and shape it in the pan as needed.

Makes 2 crusts for 9" pans.

N.