1package of GF Pettibar cookies (or the American version would be graham crackers)
Turn on your oven to 180 degrees Celsius
Using a food processor crush the cookies into small pieces.
Add in about half of the butter- slowly adding in the rest as needed but don't make the crust too buttery. You want it to just stick together.
Press the crust into your pan and let sit in the fridge while you make the filling.
Add softened cream cheese to your mixer, then add in the sugar.
Slowly mix in the eggs one by one but be sure not to over whip.
Pour over the crust and bake for 20 ish minutes. You want the cake to be no longer jiggly in the middle and slightly darker on top.
You could also do this in a muffin tin if you wanted to be able to bring a piece with you everywhere you go. I added extra cookie pieces and a thin layer of my favorite chocolate butter cream recipe to make mine extra special!