Using a pastry cutter, mix the cookie crumbs with the butter, and press into whichever molds you are deciding to use in an even layer. Bake for about 5 minutes until lightly crisped up. Meanwhile, start the filling.
A for effort on presentation, and they turn out into the cutest little cheesecakes. But of course if your audience doesn’t care about the extra floof, skip the last bit (or use canned whipped cream if you’re feeling lazy). Like I said, pretty rich and decadent, but an easy and classy dessert that you can whip up in a fairly quick pinch (just allow enough time for them to cool completely…because let’s face it, warm cheesecake is a little weird). Enjoy!