This recipe is also from the Texas Coop Power Magazine.
I substituted vanilla wafer crumbs for graham cracker crumbs (1 1/2 C). I crush mine with a rolling pin, and a gallon freezer zip top bag.
There’s a lot going on so be sure everything is prepped when you begin.
Speaking for myself, I usually bake my cheesecake crusts (10 min @ 325°) and allow to cool. Why? you may ask.
Because what happens to butter when you put it in the fridge? It gets hard.
If you mix your melted butter with your crumbs, and it doesn’t get baked enough, it will be like a rock to chisel out of the pan.
Will update this as mine is cooling now.