1) Select a pie pan that's at least 9" across the top and at least 1 1/4" tall. Grease or spray with non-stick baking spray.
2) To make the crust: Stir together all of the ingredients until thoroughly combined.
3) Press the crumbs into the bottom and up the sides of the pie pan. Freeze for 30 minutes. While the crust is chilling, preheat the oven to 350°F.
4) Remove the crust from the freezer and bake for 12 to 15 minutes, until evenly browned. Remove from the oven, and set aside to cool.
5) To make the filling: Mix together all the ingredients at medium-low speed until smooth. If your cream cheese is at room temperature, this will go fairly smoothly (pun intended!). If the cream cheese is cold, it'll take much more mixing to create a smooth filling.
6) Put the pie pan onto a baking sheet, if desired; this makes it easier to move in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
7) Bake the cheesecake for 20 minutes, then add a crust shield (or shield the crust with strips of aluminum foil). Bake for an additional 10 minutes, for a total of about 30 minutes, until a digital thermometer inserted into the crust 1" from the edge reads between 165°F and 170°F. The filling won't be entirely set in the center.
8) Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve. If desired, top with sliced fruit or berries and whipped cream.
Yield: one 9" cheesecake, 8 to 10 servings.