Thanks to everybody for posting. Although I like the graham
cracker crust, our favorite restaurant has a cheesecake that
has a very soft and smooth crust that I also like. I'd like to
give that a shot. Several of the recipes that you described
sound like they might give me something close to this. At
the bookstore, a cheesecake cookbook regularly recommended
crumbled butter cookies and butter.

And although I know there are strong arguments for minimal
or no crust, I'll probably stick with a quarter-inch crust on the
bottom on the sides.

Thanks again, Michael