Nutter Butter Crumb Crust

Desserts

There is nothing like a peanut butter cookie crumb crust for some pie recipes!  It is my absolute favorite for peanut butter chocolate cheesecake.  I have to admit prejudice - I have secretly eaten an entire package of these in a day...  These and Oreos are the only two store-bought cookies I cannot resist. Use about 30 of these for a pie crust - do not scrape off the peanut butter filling!

• You can make this as a no-bake crust or a baked one. 
• For the baked crust, bake for around 8 minutes in a 350 degree oven, then let cool for about an hour before filling. The baking makes for a crispier crust, which holds together well.
• If you make the no-bake crust, freeze for about an hour before filling. Freezing helps it hold its shape.

Ingredients for a 9-inch pie pan or a 9 or 10-inch springform cheesecake pan:
28 Nutter Butter Cookies = about 2 & 1/4 cups of cookie crumbs
5-6 tablespoons butter, melted  (Use 5 and if it is not holding together, add an additional tablespoon.)
Baked Crust:

1. Preheat the oven to 350 degrees.
2. Put Nutter Butter cookies (I usually break in half before adding) in a food processor and pulse until they are a sandy texture.  If you do not have a food processor, break the cookies into pieces, put them in a large ziplock bag, and roll the heck out of them with a rolling pin. )
3. Melt the butter in a saucepan on the stove (do not scorch) or in the microwave.
4. In a mixing bowl, stir together the cookie crumbs and melted butter, until the mixture is the texture of wet sand.  This is the time to add a bit more melted butter, if you need to.
5. Putting it in the pan - 

• For pies: Press the mixture into a 9-inch pie plate, starting with the sides and then cover the bottom. Use your thumb of a spoon back to round out the area where the bottom and the sides of the pan and meet. This helps with cutting it later. 
  
• For cheesecake: Using clean hands, press the cookie crumb mixture into the bottom of the springform cheesecake pan.  You do not need to grease it ahead of time.

       6.  Bake until the crust is lightly toasted, about 8 minutes.  (Do not burn!)
       7.  Remove from oven and cool for at least 30 - 60 minutes before filling.
No-Bake Crust:   Follow steps 2-5 above, then chill for an hour in the refrigerator or freezer.  ​(Some recipes call for you to freeze it - just follow your recipe's instructions.)