used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8? springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil � and am really glad I did, because water leaked through the first two layers. All turned out perfectly!
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