4Tablespoonsbuttermelted (salted or unsalted butter will work fine) (55g)
This recipe will work with a 9" pie plate, a 9" springform pan, and a 9x9 square pan.
Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.
Pour cookie crumbs into the melted butter and stir until well-combined.
Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to tamp crumbs tightly into the bottom and sides of your pan.
If the recipe is to be baked -- bake according to your recipe's instructions. For cheesecakes, this crust does not need to be pre-baked unless your recipe specifically instructs so.
If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling. If you wish to pre-bake this crust (for a crunchier crust), bake on 350F (175C) for 8-10 minutes and then allow it to cool completely before filling.
Serving: 1crust | Calories: 1740kcal
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