Ingredients 

• 40 Nabisco Nilla Wafers
• 1/3 cup salted butter
• 1/3 cup cocoa powder (I like Ghirardelli 100% premium)

Procedure

1. Put the Nilla Wafers in a 1-gallon, zip-top bag, press out excess air and seal the bag. Using a rolling pin, crush the wafers to a very fine crumb. Make sure no wafer lumps remain or you’ll have a lumpy crust! You can also do this in a food processor if you prefer.
2. In a small pan set over low heat, melt the butter. This can also be done in a bowl in the microwave. Cool slightly.
3. Stir the cocoa powder into the melted butter to make a smooth sauce.
4. Stir 1 1/4 cups of the fine wafer crumbs into the butter/cocoa sauce until all the crumbs are absorbed with the sauce and you have a sandy-textured mixture.
5. Line the base of a 9” springform pan with parchment, then press the crust onto the bottom of the pan and up the sides about an inch.