I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust.
But once I was done making the cheesecake and tried to serve it, the crust is sufficiently crumbly that it like leaves a trail every time I serve it.
Is there a way to reduce how crumbly the crust is?
I don't need it to be perfectly congealed, but I'd like it to not get everywhere when I serve it and so a more congealed crust would be preferable.