What brand of graham crackers?

I don't know what brand of graham crackers were used when this was tested, but looking at the recipe and comparing it to one by the great Stella Parks -- who specifically says to use grocery store brands if you like -- the ratio of graham crackers to butter looks correct. In fact, more butter is used in this recipe than in Ms. Parks' crust. That said, if you live in a very dry climate (as I do, here on Colorado's high plains), you might need a bit more butter.

Your comment about squeezing the crumbs interests me. When I make a press-in crust, I typically don't try to squeeze it together. I just dump a pile of the moistened crumbs into the pie pan and press it all together. The filling always seems to provide whatever additional moisture might be needed to keep it all intact when the slices are cut. I'm guessing that would be true here, especially because the cheesecake is supposed to cool in the pan for quite a while after cooking.

Finally, although the author directs you to press the crust in about an inch up the sides, if you look at the photo, there isn't much crust on the ends of the slices. That supports my impression that it's okay for the crust mixture not to seem particularly moist when it goes into the pan.

I hope this helps - but of course would like the author to weigh in on this as well. ;o)