Yes! To make this into one large cheesecake instead of mini cheesecakes, follow the directions to make the graham cracker crust and the cheesecake filling. But instead of pressing the graham cracker crumbs into a muffin tin, press them into a springform pan lined with parchment paper. Press the crumbs into the bottom and halfway up the sides of the pan. Top with the filling and refrigerate for 6+ hours or until set.