The original page from Gourmet with this recipe is tattered and spotted, but it is a treasure to me. I love this cheesecake. I believe that the recipe for the crust has been corrected on the web site to reduce the salt to 1/8 teaspoon. I use salted butter, and just eliminate adding any more salt.
I have been using this particular recipe for over 20 years. I found it in Gourmet Magazine in the early 80's. It's the best recipe and the only only I use. I've tried using graham wafers, vanilla wafers and the gingersnap crust and all are equally good, depending on your taste. It's also good using chocolate wafers. It turns out perfect every time I make it. Thank you for posting it...
I adore this recipe. Grew up with "Lindy's" famous cheesecake, and I ALWAYS have cheesecake for my birthday. This is moist, not dry and crumbly. True cheese flavor, not overpowered by lemon or almond. This is the ONLY one I make now.