Originally Posted by Selkie
Like you, I tried running vanilla wafers through a food processor to make a crust, but it turned them into dust.
The next time, I used a one gal. ziplock bag and a rolling pin. With a little pounding and a little rolling, I got a much better texture in about the same amount of time, considering cleanup.
Yes, you don't want them too fine, more coarse is best. My food processor isn't the best, so they don't turn to dust very quickly.
I like the vanilla wafers for my white chocolate raspberry swirl cheesecake. The original recipe called for chocolate, but I felt that the chocolate was too strong of a flavor for this cheesecake.