This eggnog cheesecake is super to make, requiring just a few minutes of time, and it’s totally no bake!
Place cookies in the bowl of a food processor and process until they’re a fine powder. (Or put them in a zip-top plastic bag and crush them with a rolling pin.) Pour the crumbs into a medium mixing bowl and stir in the butter until well combined.
Press into an even layer in the bottom of a lightly greased 9-inch springform pan. Freeze crust for 20 minutes and leave in the freezer while you make the filling.