Instructions

• Spray a 9-inch springform pan with nonstick spray and set it on a flat work surface.
• In a medium bowl, combine the 14 ounces of processed Oreo crumbs with the 8 tablespoons of melted salted butter. Stir until the crumbs are evenly moistened and hold together when pressed.
• Pour the crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly across the bottom and up the sides to form a compact crust.
• Smooth the top of the crust so it is level. Refrigerate the crust for at least 30 minutes (or freeze 10–15 minutes) until it is firm.
• When the crust is firm, run a thin spatula or knife around the edge to loosen, then release the springform sides. Transfer the crust (on the pan bottom) to a serving plate if desired.
• Keep the crust refrigerated until you are ready to fill or serve.