This one is so good! It’s perfect for when you want the chocolaty taste that comes from the Oreo crust but want a little bit of a softer texture. This one is kind of a hybrid that can go with cheesecake bases that pair with the regular graham cracker crust or the Oreo. For example, its great with a chocolate cheesecake or something like a caramel cheesecake.

It’s a great crust to use when you want something light and don’t want anything to compete with the cheesecake base but want a little bit of that chocolaty taste. It just compliments the cheesecake and doesn’t overpower it.

For this recipe you first need some chocolate graham crackers. When I say 1 pack of graham crackers I mean 1 pack in the box of graham crackers. There are about 4 packs in the box.

Empty 1 pack of chocolate graham crackers into a food processor or freezer bag. If you are going with the food processor you can just pulse the crackers until you get course crumbs. If you don’t have a food processor or are just too lazy to dig it out (me, a lot of the time), that’s fine You can just put the crackers in a large bag such as a freezer bag, and take a rolling pin or I like to use a meat tenderizer (on the flat side so it doesn’t rip the bag) to it until you get course crumbs. I find that you get crumbs that are a little more course with this method which I like. I like a little more texture.

Next you are going to add the butter little by little until the mixture resembles wet sand. In the food processor you can just pulse the butter to incorporate. With the bag method you are going to add some butter, close the bag and massage the butter in and add more until you reach the desired texture

Next you are going to add the sugar to your taste. I usually find that my graham crackers are sweet enough but “do you ,Boo”.

Press the mixture into the prepared pan (See the how to video on my facebook page) making sure that the mixture is even and goes all the way to the edge of the pan

Preheat the oven to 350 degrees and and bake the crust for 10 minutes. When it’s done let it cool and then cover it with plastic wrap and stick it in the freezer for one hour.

Chocolate Graham Cracker Crust

Name: Chocolate Graham Cracker Crust
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 Pack of Chocolate Graham Crackers; 4 Tbsp Unsalted Butter; 2 Tbsp of Granulated Sugar

Yield: 1 9 Inch Crust

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 Pack of Chocolate Graham Crackers
4 Tbsp Unsalted Butter
2 Tbsp of Granulated Sugar

Instructions

1. Crush the chocolate graham crackers either by putting them in a food processor or putting them in a zip lock freezer bag and crushing them with a rolling pin.

2. Add the butter little by little until the texture of the mixture resemble wet sand.

3. Add the sugar to taste if your graham crackers are not already sweet enough.

4. Bake the crust at 350 degrees for ten minutes.

5. Allow the crust to cool slightly and then place in the freezer for one hour.