I also have a Cranberry Swirl recipe that came out of Southern Living magazine in the 90's. This recipe uses Pepperidge Farm's Bourdeaux cookies. You take a couple of bags of those cookies, crush them and add butter. It's a really nice recipe.
They also give variations which I thought was interesting.....
One was to use Pecan Shortbread cookies - Pecan Sandies. The recipe calls for 2-1/4 cups of crushed cookies with 1/4 cup melted butter. This is for a 9" cheesecake.
Other variations were cinnamon graham crackers, vanilla wafers, round buttery Ritz crackers, thin pretzels sticks, Teddy bear shaped chocolate cookies, or chocolate graham crackers.
I have another crust recipe that I use. You take 1 cup melted butter, 1 cup of chopped pecans and 2 cups of all purpose flour. Mix together and form on the bottom of your pan. Bake at 350 for 15 mins. This could be used for a cold cheesecake recipe. It's very bland tasting, but buttery and good..no sugar is added, but could be if you wanted it to be. Brown sugar might be a nice variation.
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