Original by John Kanell from Preppy Kitchen/

Alterations / Tips:

• Double the butter for the crust and a splash of milk to actually get it to sandy quality, just a splash not too much
• Mix by hand to make sure liquid is even throughout crust
• Make sure ingredients are room temp, if from the fridge heat up in the oven while occasionally mixing until about room temp
• Put crust in bag slowly to fully crush each piece for smoother crust (Crush 4 cookies at a time)
• Don't put eggs in all at once unless in big rush
• TAP THE PAN AT THE END, removed the bubbles (Tap quite a lot)
• Let sit in the (turned off) oven overnight, before taking outside and letting reach room temp for just as long

Passion Fruit Variation

• Passion fruit inside cheesecake is 3 strained and melted ice-cubes
• Passion fruit jello this time was 9 strained and 1 spoon
• do double or triple next time for stronger flavor
• make it after cheesecake is done to put on top while still in pan
• I used 1.5 papers of jello, 2 would have been fine, if you make double, just double this