Marbled cheesecake: Use chocolate wafers in place of grahams. Melt 2 ounces bittersweet chocolate; mix into 1/2 cup batter and dollop onto filling in pan. Run a knife tip through dollops to marbleize top. Or melt 3 tablespoons seedless raspberry jam; drop 1/2-inch dots onto filling; swirl with a toothpick. Bake as directed.
Pumpkin cheesecake: Use gingersnaps in place of grahams. Increase sugar in batter to 1/2 cup plus 2 tablespoons and flour to 3 tablespoons. Add 2 teaspoons pumpkin pie spice and 2/3 cup canned pumpkin purée. Omit yogurt. Bake as directed.
Storage: Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 1 week.
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