Well, that's always my favorite crust and the easiest kind to make. http://www.ciachef.edu/enthusiasts/recipes/cheesecake.asp

Here's one with a walnut and graham cracker crust that sounds really good:
http://teriskitchen.com/cakes/cheese-b.html

You could probably use dutch windmill cookies, honestly, for the crust.

You know, we had a no-bake recipe we liked that used tofu instead of cream cheese because my boyfriend is lactose intolerant. It tasted pretty good, actually. Much lighter. Remind me in about two months and I can dig up the recipe.

They had Philadelphia cream cheese at den Toom in Rotterdam when we were there.