Instructions: In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.

In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.

This recipe yields one bottom crust for a 9-inch cheesecake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.