There are a couple of methods for completing the crust. Most bakers will use a Spring form pan where the bottom is separate from the sides and the side is clamped on by means of a spring. Press the crumb mixture firmly into the pan, use your fingers and bring some of the crumbs up the side of the pan. Cover the bottom with crumbs and again press firmly. Bake this crust in a 350 (180°c) degree oven for about 10 minutes and let it cool. Your crust is now ready for the filling. You can also just cover the bottom of the pan, but always press firmly. Bake this one too. A simpler method is to buy a prepared graham crumb pie crust available in just about any grocery store. Your cheesecake won’t be as high but will taste just as good. There are many variations of cheesecake crusts but this is the basic one. I encourage you to experiment with various crusts and suggest using Oreo cookie crumbs, crushed vanilla wafers, crushed gingersnaps, stale cake crumbs and even crumb and nut combinations.