I think oreo cookies makes a cookie crumb that can be found in the baking section. I use to split them apart and just use the half of the cookie with the icing scraped off and eat the other half as a cookie. Waste not want not. Try the baking section where the graham cracker crumbs are. Dottie

Here are two I've copied but not tried yet ============== * Posted by roselin32 (My Page) on Sat, Sep 1, 07 at 10:18 Here is one we really enjoy: Key Lime Cheesecake Squares Crust: 3/4 c. flour 1/4 c. packed brown sugar 1/4 c. ground almonds 1/4 c. butter Filling: 8 oz pk cream cheese 1/2 c. sugar 1 egg 4 tsp lime juice 2 tsp grate lime peel Combine flour, sugar, and almonds. Cut in butter til crumbly. Press firmly into an 8" square pan. Bake at 350ð for 15 minutes. Beat remaining ingred. together til smooth and creamy. Spread evenly over baked crust. Bake 15-20 minutes or until set. Cool and chill before serving. ================== http://smittenkitchen.com/blog/2008/01/key-lime-cheesecake/ Key Lime Cheesecake with Mango Ribbons (Adapted from Gourmet, May 2002) For crust 1 1/4 cups fine graham cracker crumbs (5 oz.) 3 T. sugar 2 oz. unsalted butter, melted For filling 16 oz. cream cheese, room temp. 1 cup plus 2 T. sugar 3/4 cup fresh key lime juice (strained from about 1 1/2 lb Key limes) or bottled (Nellie and JoeâÂÂs is wonderful, as is Manhattan brand, if you can find it) 1/2 cup sour cream 1/2 tsp. vanilla 2 1/2 T. flour 1/4 tsp. salt 3 large eggs For topping 2 large firm-ripe mangoes 1 T. fresh Key lime juice (strained) or bottled 1/2 cup chilled heavy cream 1 T. sugar Preheat oven to 350ðF and butter bottom and side of springform pan. Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and 1/3 up sides. Bake in middle of oven 8 min. and cool in pan on a rack. Reduce oven temperature to 325ðF. Beat cream cheese until fluffy; beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed until just incorporated, then add eggs all at once and mix just until incorporated. Pour into crust and set springform pan in shallow baking pan. Bake until set in center, 1 hr - 1 hr and 10 min. Cool completely in springform pan on rack. Topping: peel mangoes and, leaving fruit whole, slice very thinly lengthwise (less than 1/8 inch thick) with mandoline or vegetable peeler (use caution �" peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. Beat cream with sugar until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream. Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

Actuall i dont have any idea about these cheese cakes but can u post the recipe of how to prepare cheese cake? As iam the big fan of cheese cake i would love to know about how to prepare this.

Ricotta Cheesecake Serves 8 to 10. Published December 12, 2006. The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate. Ingredients Amaretti Cookie Crust 5 ounces amaretti cookies , processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs) 4 tablespoons unsalted butter , melted, plus 1 tablespoon melted butter for greasing pan Ricotta Filling 2 pounds ricotta cheese , drained overnight (see note above) 4 large eggs , separated 3/4 cup sugar (5 1/4 ounces) 1/4 cup light rum 1 tablespoon unbleached all-purpose flour grated lemon zest (from 1 lemon) 2 teaspoons vanilla extract 1/8 teaspoon table salt Instructions 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter. 2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl. 3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust. 4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days. 5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve. Perfect Crumb Crust Crumb crusts come together in just seconds, but they can sometimes fall apart. Here's how to make a neat and sturdy crust. Using a flat-bottomed measuring cup, gently press down on the crumbs in the center of the pie plate and then work toward the sides. Tilting the measuring cup, press the sides while squaring off the top edge with your thumb.