Gluten-Free: Substitute with gluten-free graham crackers and reduce the butter to 6 tablespoons.
Storage: Store the cheesecake in a cake container or covered in the springform pan in the refrigerator for up to 10 days.
Freezing: Wrap the fully chilled cheesecake in plastic wrap and two layers of foil, or portion into slices and store in freezer-safe bags. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.