Cookaholics Bulletin Board

I have 2 1/2 lbs. of cream cheese and I want to make a New York Style Cheesecake. I think I am going to use CI's recipe, but I don't want to make a Graham Cracker crust. I would like to make a nut crust using some Pecans that I have in the freezer. I need some ideas!

Carnegie's has always been my fave for traditional. I've included 2 links: one is from Carnegie's and the other from epicurious. The comments from epicurious explain why it just may be better than the one posted at Carnegie's. However, I make the one from Carnegie's.
http://www.carnegiedeli.com/recipe.php
http://www.epicurious.com/recipes/member/views/CARNEGIE-DELI-NEW-YORK-CHEESECAKE-1238594

My favorite crust is made with gingersnaps. I've made nut crusts by substituting about half the amount of graham cracker crumbs with chopped nuts. I have a nut crust recipe somewhere and I'll try to find it for you.
fitzie

CI has a wonderful pecan crust from the Pumpkin Cheesecake recipe...

Lu

Here's a pecan crust used in a Caramel Pecan Cheesecake in "I'll Cook When Pigs Fly" by the Junior League of Cincinnati.

2 cups finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted

Combine ingredients, mix until moistened.
Press mixture evenly in bottom of spring form pan.

This crust doesn't require baking prior to filling with the cheesecake mixture.

fitzie