Jessica's Note: Before you start 1. Soften your cream cheese by leaving it on the counter for about 30 to 2 hours prior to use. This well help to prevent clumps of cream cheese in your cheesecake and ensure even blending. 2. Use room temperature eggs. 3. For sugar, I use brown packed sugar. 4. You don't have to buy graham cracker crumbs, which cost more and are less than a box of graham crackers. Simply crush your graham crackers in the food processor. About 5 sheets will make one cup of graham crackers. 5. You will need a cheesecake pan for this, aka a pan with removable buttons.