Oh pshaw, on Mon 02 Oct 2006 02:13:21p, Carol Pickett meant to say...

> Thanks Wayne for the help. I didn't know if I could use graham cracker
> crumbs or not. It is a total new recipe & I just didn't know. I'm going to
> try zwieback first. It's a recipe for a Kahlua White Russian Cheesecake. It
> is on the rec.food.cooking dated June 28, 2006. Thanks again Carol

Umm, that sounds like a good cheesecake! Yes, I would try zweiback first
since it calls for it. They do have a characteristically different flavor
and texture from graham crackers. I find them crunchier and nuttier.

Usually, in making crumb crusts, many different crumb types can be used
interchangeably with good but somewhat different results. I often use crumbs
made from chocolate wafers. Gingersnaps also make an interesting crust,
especially for a pumpkin cheesecake. Also, as Alan pointed out, the addition
of ground nuts to the crumb mixture adds a nice texture and flavor change.

Enjoy the cheesecake!

--
Wayne Boatwright @¿@¬
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