For the Cheesecake Crust
Process the graham cracker crumbs, brown sugar, and butter in a food processor just until crumbly, about 5 minutes. The crust should be moist enough to form into a ball. If it is not so, add a little more melted butter. Press the cheesecake crust with your hands to cover the bottom and sides of the pan evenly. You may refrigerate covered with film for 2-3 days or freeze for 1 month.