Why: The base is made of biscuits, which will absorb moisture from the filling over time, making it soggy. I've never experienced unbearable sogginess in our house, as the cheesecake either finished within two days or I freeze the leftovers immediately. How to fix it: I've improved this recipe by blind-baking the base for 10 minutes to remove moisture. You can also brush the cooled base with egg wash and bake for another 5 minutes. Adding ground nuts like walnuts, pecans, or almonds to the crumbs makes the base crispier.