Houzz won't let me post photos on opening post, only as comment.

You could try a puff pastry crust that is pre-baked. I have never used one myself. I would imagine it is hard to stop the crust from being wet and dense.

What kind of crust are you going for? A shortbread crust with proportions 1.5 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter seems really common.

Junior’s famous cheesecake is made with a spongecake crust:

https://www.epicurious.com/recipes/food/views/juniors-sponge-cake-crust-51200460

Thank you both!

Elizabeth, yes it's always wet and dense. Puff pastry and shortbread are beyond my abilities apparently.

FOAS, spongecake crust is brilliant! Thanks for the link! How come I never thought of that?

You can also make a crumb crust, following the form of graham cracker, using any kind of not too sweet, dryly crunchy cookie. Ginger snaps, for instance, or chocolate or vanilla crisps. You can also add a bit of sugar and flavor to crushed matzah and sub it in for the graham crackers. Packaged matzah meal is a bit too fine and will make a harder crust.

Crumb crust is classic NY style cheesecake crust, for a reason. It tolerates a long slow bake with a very wet filling.

Somewhere I have a recipe for a cheese cake crust that is more like a pate sucre than short bread or certainly puff pastry. But it's a royal PIA to make....has you cut a circle for the bottom of the pan, then cut a long strip for the sides and smoosh it together on the bottom, fill with weights and par bake.....THEN you make the cheese cake and bake that.

I make a crumbs and ground nuts, usually almonds but pecans or pistachios work too....and hazelnuts would be wonderful.

The problem is that the filling is wet and heavy. I had a failure with a boston cream style with cake on the bottom. The pre-baked cake layer was squashed and wet.

What about using two pans ? Bake a crustless cheesecake in one and cool it. Make a crust in another pan and when cooled, very very carefully place the cheesecake on top of the crust?

Linda, I'm not sure I even like NY style cheesecake. The filling was OK tastewise but texturewise itt resembled cement. I think I'll make German style cheesecake with separated eggs and whipped whites. It's lighter and fluffier.

Elizabeth, my cement filling was ideal for what you're suggesting, being detachable and solid, but no more cement for me. It's a nice and wily tactic all the same.

New York style cheesecake does have separated eggs and beaten whites.

My favorite NY style cheesecake has sour cream in it and a bit of flour. It makes it lighter, fluffier and never heavy and waxy.

https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/

Sometimes I just use a sprinkling of Nilla wafer cookies in the bottom of the pan. Graham cracker can be too strong of a flavor.

A pinch of lemon zest in the cheese mixture is nice.

You also can take a cup of batter and add cocoa powder to it and marble it in....etc....
Or chocolate ganache on top........Oh my!

5 eggs seems like too many

I usually make an Italian style ricotta cheesecake if I'm going to eat it. It's an actual cake. :) So many people like NY, but to me, I feel like I could just dip the block of cream cheese in sugar and gnaw on that and it would be the same. :) I make it for others, though.

Linda reminded me--I've done ground almond crust, and it was excellent!

Thank you all.

Christine, Stephanie from Joy of Baking doesn't separate the eggs and she knows all about cakes. Take a look at her wonderful site.

Linda, thank you for the instructions.