This recipe is ideally suited for a standard 9-inch pie dish, 8-inch square baking dish, 9-inch tart pan or 9-inch springform pan. However, for a cheesecake in a springform pan, you’ll want to double the recipe to have the crust go up the sides of the pan completely. If you have leftover crust mixture, it can be used to make mini crusts in muffin tins for individual dessert servings or you can freeze the mixture for later.