Biscuit Crust for Cheesecake
- 225g - 250g Biscuit, Cookies or Oreo Biscuit, finely crushed
150g Unsalted Butter, melted and cooled
- Use a large sheet of aluminum foil/baking paper to line the base of a 7" x 7" square cake ring/pan.
- Slowly drizzle in the melted butter into the biscuit cumbs then stir till the mixture it's almost combined(you might not need to add in all the melted butter) and press into cake ring/pan and chill in the fridge until firm. (about 20 mins - 30 mins).