You can eat cookies as is and enjoy it with other desserts as well. The best way to do that is to make a cookie crust for cheesecakes, ice cream cakes, tarts and pies. As the base for these sweets, cookies fulfil their culinary use rather ingeniously and efficaciously. It’s like having two desserts in one with these compounding.
To make a cookie crust, take first the cookie that will complement the flavors of the ice cream cake, cheesecake or pie. You can use just about any cookie as long as they are crunchy. You want a sturdy crust to be able to hold all these desserts, which the crumbs of the crunchy cookies can produce.
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Use chocolate sandwich cookies, graham crackers, ginger snap, butter cookies, vanilla wafer or shortbread cookies to make your cookie crust. More unusual cookie crust options include chocolate chip cookies (the chips may be a bit disordering, unless you’re making a chocolate tart) and amaretti cookies for an Italian-inspired tart. You can also use sweetened crackers, like graham crackers, which are most often used for cheesecake recipes. They may be just plain or flavoured with honey or chocolate.
Crush the cookies either in a food processor or using a rolling pin. The cookies may be placed inside a Ziploc bag before crushing with the rolling pin. The finer you crush the cookies, the finer the crumbs of the crust. Then melt butter and add it to the crushed cookies along with sugar. Press it onto the pie plate or springform pan then bake or refrigerate till set.
For a more pretty crust, press the cookie crust mixture onto the sides of the pan or pie plate. This is especially important for pies. But if you’re just having a cheesecake or ice cream cake, you can just make the bottom crust.
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