The first time we made a cheesecake, we put the biscuits in a food processor for too long until they were very fine crumbs. Then, after they were mixed with butter and put into the tin, we pressed it all down really hard so it was very compact. Both these things meant that we have a really hard, firm base, rather than a crumbly cheesecake base.u003cbr/u003eYou want not too fine, but not too big pieces of biscuit, which is why bashing it with a spoon is the way to go. You need to press the mixture down in the the tin, but not too compact.