Leaky Graham Cracker Crust

You are making a cheese cake with a graham cracker crust. The only problem is that when you bake it in a spring form pan the butter melts onto the oven floor causing smoke. How can you prevent this from happening?

There are several different methods for this. You can choose which one will work the best for you:

Try using a bit less butter. If you used too much butter it cannot be fully absorbed into the graham cracker crust and will leak out of the sides of the pan.

Try wrapping the base of the pan with aluminum foil instead of parchment. Leave a little bit around the edges outside to hold the butter instead of dropping it onto the floor of the oven.

or

Bake it as normal, exept place it on a cookie sheet with a small lip to prevent the butter from dripping onto the floor of the oven.