When I start my crust for cheesecakes I put all my crumbs in the middle and use a flat bottom glass a push the crumbs out in a circular motion. This technique gives me a perfect outside crust for the edge. The only problem is that some areas will have much more crumbs than others causing a thicker wall and also a higher wall. So what I want to know is are there any techniques or and actual product that will shave down and even out the sides to where the thickness and height of my crust are perfect and even? I most use a 10” and 7” spring pan. Thank you for help in advance!