Recipe adapted from iambaker.net
2 cups Red Velvet Graham Crackers crumbs finely ground
1 stick butter melted
Grind up red velvet graham crackers into food processor. You want a fine crumb. Melt 1 stick of butter and add to red velvet graham cracker. Prepare your spring form pan with cooking spray or butter and then add red velvet graham cracker mixture to pan. Press down and make sure to press up the edges. You can use a glass to press crumbs in tighter and get a more uniform crust.
I used an 8in spring form as well as a 9in and much preferred the thickness of the crust in the 8in.
A few things:
When making the red velvet graham crackers, I much preferred the texture of them on the second day, or when they were more dry. However, for the cheesecake crust, using them the same day I made them worked great.
I found that my food processor did not get a fine enough crumb and ground them even finer.
If you want you can add a couple tablespoons of sugar to the crumbs after you have added the butter.